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LANDSCAPE:
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LANDSCAPE:
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LANDSCAPE:
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LANDSCAPE:
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LANDSCAPE:
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LANDSCAPE:
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LANDSCAPE:
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LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27215646/24483rezeptfoto-5details.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27215825/24489rezeptfoto-5.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27215827/24489rezeptfoto-5details.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27215840/24491rezeptfoto-5.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27215842/24491rezeptfoto-5details.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220341/24524rezeptfoto-5.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220343/24524rezeptfoto-5details.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220357/24525rezeptfoto-5.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220359/24525rezeptfoto-5details.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220440/24528rezeptfoto-5.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220442/24528rezeptfoto-5details.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220555/25027rezeptfoto-5.jpg


LANDSCAPE:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2021/02/27220557/25027rezeptfoto-5details.jpg


# SYS_INGREDIENT

URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144058/Full-List-B-51.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144422/Full-List-B-34.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17143958/Full-List-A-05.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17143529/Full-List-A-16.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144903/Full-List-C-24.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/07/10135046/Chicken-Breast.png


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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120755/Cloves-of-Garlic.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120914/Paprika-Powder.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19105324/Cream-Cheese.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19104951/Brown-Sugar.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19105143/Vanilla-Bean-2.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120743/Chicken-Breast.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19104505/Chilli-Paste.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19103640/Walnut-Kernels.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120729/Apple-Juice.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19103748/Baking-Powder.png


URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19104125/Chili-Powder.png


URL:
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URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19103608/Salad-Cream.png


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URL:
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URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19101939/Brown-Rice-Flakes.png


URL:
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URL:
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URL:
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URL:
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URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/10113932/Cream-Cheese-1.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19095900/Hard-Cheese.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19100417/Mayonnaise.png


URL:
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URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19095522/Plant-Milk.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19095638/Poppy-Seeds.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19095715/Powdered-Sugar.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19095745/Puff-Pastry.png


URL:
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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144506/Full-List-B-40.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19094259/Rye-Grains.png


URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17145036/Full-List-C-37.png


URL:
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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19094424/Soft-Cheese.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19094551/Sour-Cream.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17145014/Full-List-C-34.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19094754/Spelled-Grains.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17145157/Full-List-C-48.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144346/Full-List-B-29.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120955/Tomato-Paste.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17145225/Full-List-C-52.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/19094036/Vanilla-Sugar.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144638/Full-List-C-55.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17145337/Full-List-C-54.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120939/Salmon-Fillet.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08121006/Vegetable-Oil.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2018/11/08120836/Kidney-Beans.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144821/Full-List-C-18.png


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URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/10145627/Mayonnaise.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/18174703/Bouillon-Cube.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/18174311/Sour-Cream.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17143944/Full-List-A-50.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/10143701/Mixed-Vegetables.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144408/Full-List-B-32.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/10114349/Black-Mustard-Seeds-1.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/18173531/Black-Mustard-Seeds.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2019/12/17144206/Full-List-B-16.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/03/18170543/Onion-Yellow-1.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/05/10143617/Baking-Powder.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/07/10143939/Bread-Crumbs.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/07/10155022/Parsley-Root.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10172910/Brown-Rice-Flakes.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10173219/Baking-Powder.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10173653/White-Cabbage.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10173812/Chicken-Breast.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10174618/Bread-Crumbs.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10174725/Black-Mustard-Seeds.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10175100/Mayonnaise.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/10180115/Black-Mustard-Seeds-1.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11102548/Bread-Crumbs-1.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11103018/Chili-Powder.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11104401/Red-bellpepper.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11110213/Spelled-Grains.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11110324/White-Cabbage-1.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11110710/Hot-Sauce-1.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11111028/Hard-Cheese.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11111328/Cream-Cheese.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11111430/Mayonnaise-1.png


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  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11114810/Chili-Powder-1.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11121221/White-Cabbage-2.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11130625/Spelled-Grains-1.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11152828/Airtight-Bag.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/08/11153435/Curry-Powder.png


URL:
  https://mc-recipe-web-prod.storage.googleapis.com/wp-content/uploads/2020/10/15115956/Apricot-Juice-1.png


# SERVING_SIZE

SERVING_UNIT: portions
INSTRUCTION:
  Tip the chickpeas into a sieve, wash and leave to drain thoroughly. Clean and wash the leek and cut the white part into rings. Peel the carrots and cut them into thick slices. Put the leek and carrot pieces into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Slice the chorizo and add to the vegetables together with the oil. With the measuring beaker in place, sauté with the reverse button/5 minutes/speed setting 1/120 °C.

  Peel the potatoes, cut them into 1-cm cubes, add to the blender jug with the stock at room temperature and the bay leaf, and, with the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/100 °C. Add the chickpeas and, the measuring beaker not inserted, finish cooking the stew with the reverse button/12 minutes/speed setting 1/100 °C. Remove the bay leaf before serving. Season the stew with salt and pepper and, the measuring beaker not inserted, process with the reverse button/20 seconds/speed setting 1.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 150 °C. Lightly grease the baking tin. Put all of the ingredients for the dough, plus 1 tablespoon of cold water, into the blender jug. With the measuring beaker in place, knead the mixture with the knead button/1 minute 30 seconds. Dust your worktop with flour, roll out the dough to the size of the baking tin and line the base of the springform tin with the pastry. Clean out the blender jug thoroughly.

  Rinse the lemon under hot running water, dry it and grate the skin finely. Put the lemon peel and almonds in the blender jug and, with the measuring beaker in place, finely chop with the turbo button/8 seconds. Transfer the mixture to another container.

  Place the eggs in the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 5. Add the sugar and cinnamon and, with the measuring beaker in place, mix in for 10 seconds/speed setting 4. Add the almond and lemon mixture and, with the measuring beaker in place, process everything for 30 seconds/speed setting 4. Use the spatula to push the mixture down the inside of the blender jug, then, with the measuring beaker in place, process for 20 seconds/speed setting 4. Spoon the mixture out onto the pastry base and bake in the oven for 1 hour. If the tart looks too pale, extend the baking time.

  Once it is done, take the almond tart out the oven and leave it to cool. Cut a Cross of St James shape out of cardboard and place it in the middle of the tart, to serve as a template. Dust the top with icing sugar, remove the template and serve the tart.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the lemon under hot running water and grate off the peel. Put the milk, lemon peel and butter in the blender jug and, with the measuring beaker in place, heat for 6 minutes/speed setting 1/100 °C. Strain the milk through a fine-meshed sieve into a jug and set it aside. Rinse out the blender jug.

  Put the egg yolks, 100 g sugar, 50 g flour and the cornflour into the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 3. Add the milk and, with the measuring beaker in place, process for 10 seconds/speed setting 7. Then, with the measuring beaker in place, boil with the reverse button/11 minutes/speed setting 3/100 °C. The mixture should be thick and creamy.

  Transfer the mixture to a shallow bowl or oven dish with edges at least 4 cm high, cover with cling film and keep in the fridge for 2 hours.

  Heat the vegetable oil in a deep pan to 160 °C. Mix the rest of the sugar and the cinnamon in a wide shallow bowl. Divide the mixture into 8 portions, dip each in the remaining flour and a lightly beaten egg, then deep-fry them one after another in the hot oil. Remove, leave to drain on kitchen paper and then roll them in the cinnamon and sugar mixture.


SERVING_UNIT: portions
INSTRUCTION:
  Thoroughly clean the mussels, discarding any that are open.

  Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop roughly for 8 seconds/speed setting 6. Remove the chopped leaves and rinse out the blender jug.

  Peel the spring onion and garlic, put them into the blender jug and, with the measuring beaker in place, chop roughly for 6 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the olive oil and, with the measuring beaker not inserted, sauté the spring onion and garlic mixture with the roast button/2 minutes/100 °C. Pour in the white wine and 800 ml hot water, then season with 1 teaspoon of salt. Insert the deep steamer basket, put the mussels in it, close the lid and cook with the steamer button/15 minutes until they open. Discard any mussels that are still closed.

  Pour the broth over the mussels to taste and serve sprinkled with parsley.


SERVING_UNIT: portions
INSTRUCTION:
  Soak the ñora pepper in warm water for 1 hour, then drain, leave to dry, halve and deseed it, removing the flesh with a spoon. Peel and halve the onions and peel the garlic. Quarter and deseed the green and red peppers, remove the stalks, wash them inside and out, and cut into chunks. Put the pepper pieces, the onion, garlic and ñora pepper into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, sauté everything with the roast button/5 minutes/120 °C.

  Wash, quarter and deseed the tomatoes, removing the stalk bases, and chop finely. Clean the button mushrooms and slice them finely. Peel the bottom third of the asparagus, remove the woody ends, cut the spears into 3-cm-long pieces, add to the pepper mixture and, the measuring beaker not inserted, cook with the roast button/5 minutes/120 °C. Using the spatula, mix in the mushrooms, tomatoes and saffron, and, the measuring beaker not inserted, cook with the roast button/5 minutes/120 °C.

  Add the warm vegetable stock, then, with the measuring beaker in place, cook with the reverse button/8 minutes/speed setting 1/100 °C. Add the angel-hair pasta and peas and, with the measuring beaker in place, cook until done with the reverse button/7 minutes/speed setting 1/100 °C. Arrange the paella in a serving dish, leave to stand for 5 minutes and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the peppers into quarters, remove the cores, wash them inside and out, then cut them into 2 x 2 cm pieces, discarding the stalks. Peel and wash the potatoes and cut them into 2 x 2 cm chunks. Wash the courgettes, cut off the sends and cut them into 1-cm slices. Score crosses in the tops of the tomatoes and plunge in boiling water. Skin, quarter and deseed them, removing the stem section.

  Cut the streaky bacon into strips. Peel and halve the onions, put them into the blender jug and, with the measuring beaker in place, chop roughly for 8 seconds/speed setting 6. Use the spatula to scrape the chopped onion down the inside of the blender jug, add the streaky bacon and oil and sauté everything, the measuring beaker not inserted, with the roast button/3 minutes/120 °C. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the diced potato, pepper and courgette and, the measuring beaker not inserted, cook with the reverse button/15 minutes/speed setting 1/100 °C. Add the tomatoes, ½ teaspoon of salt, ¼ teaspoon pepper and the hot vegetable stock, and, the measuring beaker not inserted, cook everything with the reverse button/3 minutes/speed setting 1/100 °C.

  Season the ratatouille with salt and pepper and process with the reverse button/20 seconds/speed setting 1. Spoon on to deep-rimmed plates and serve hot.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion and garlic clove, halve the onion and place both in the blender jug. Insert the measuring beaker and chop finely with the turbo button/5 seconds. Use the spatula to scrape the vegetables down the inside of the blender jug. Add the goose or bacon fat and, with the measuring beaker in place, mix everything for 10 seconds/speed setting 3. The measuring beaker not inserted, sauté with the roast button/4 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Put the sugar in the blender jug and, with the measuring beaker in place, reduce to icing sugar for 10 seconds/speed setting 8. If necessary, use the spatula to scrape the icing sugar down the inside of the blender jug and repeat this step. Then decant.

  Pre-heat the oven to 120 °C. Score open the vanilla pods lengthways and scrape out the pulp. Heat the milk, vanilla pulp and the pod in the blender jug, with the measuring beaker in place, with the reverse button/5 minutes/speed setting 1/100 °C. Decant the resulting vanilla milk into another container and allow the flavour to infuse. Clean the blender jug thoroughly.

  Then mix the egg yolk and icing sugar in the cold blender jug, with the measuring beaker in place, for 1 minute/speed setting 3. Attach the mixer attachment, add the cream and, with the measuring beaker in place, mix everything for 30 seconds/speed setting 4. Add the lukewarm milk without the vanilla pod and, with the measuring beaker in place, beat again for 40 seconds/speed setting 3.

  Pour the cream into ovenproof ramekins and place in a deep baking tray. Put the baking sheet in the oven and pour hot water into the baking tray so that it comes three-quarters of the way up the sides of the ramekins. Leave the mixture to set for 1 hour in the hot oven. Remove the ramekins and allow the cream to cool.
  Before serving, sprinkle a thin layer of brown sugar on top of the cream and caramelise using the kitchen blowtorch. Serve the crème brûlée immediately.


SERVING_UNIT: portions
INSTRUCTION:
  Juice the lemon. To make the liquid caramel, melt 200 g sugar, 2 tablespoons of water and 2 teaspoons of lemon juice in a large saucepan over a medium heat. Swirl the contents of the pan carefully from side to side. As soon as the liquid turns golden, slowly pour on 100 ml warm water. Note: the mixture will splutter, so stir slowly and carefully. The syrup is ready as soon as the sugar has dissolved. Cover the base of the ramekins with 2 tablespoons of liquid caramel each.

  Stir the milk, eggs and remaining sugar in the blender jug, with the measuring beaker in place, for 20 seconds/speed setting 4. Divide the egg and milk mixture carefully between the ramekins and cover them tightly with aluminium foil. If the ramekins are not properly sealed, too much steam will get into the mixture and it will not set properly. Rinse out the blender jug.

  Pour 1 litre of lukewarm water into the blender jug. Put 4 ramekins in the deep steamer basket and 2 in the shallow steamer basket. Attach the steamer attachment to the blender jug, hang the shallow steamer basket inside, close and cook the cream with the steamer button/30 minutes.

  Carefully remove the foil from the ramekins and check to see whether the cream is solid using a cocktail stick. If the cream sticks to the cocktail stick, close the ramekins firmly again and cook again with the steamer button/5 minutes.

  Lift the ramekins out of the steamer attachment, let the cream cool down, and then chill in the refrigerator for at least 1 hour.


SERVING_UNIT: portions
INSTRUCTION:
  Peel 1 orange, completely removing the skin and pith. Slice the orange and lay the slices in the shallow steamer basket. Score across the skin side of the duck breasts with a knife, season with 1 teaspoon each of salt and pepper, and place the duck on top of the orange slices in the shallow steamer basket.

  Peel the onion and carrot. Cut the carrot into large chunks, cut the onion into quarters, and, with the measuring beaker in place, chop them in the blender jug with the turbo button/3 seconds. Use the spatula to scrape the vegetables down the inside of the blender jug. Add the butter piece by piece, then sauté the vegetable mixture, the measuring beaker not inserted, with the roast button/2 minutes/100 °C.

  Squeeze the remaining oranges and add the juice to the blender jug together with the orange liqueur, 250 ml warm water, the vinegar and the sugar. Place the deep steamer basket in the blender jug, insert the shallow steamer basket, close the lid and cook the meat with the steamer button.

  Remove the duck breasts from the shallow steamer basket and fry in hot clarified butter in a pan, skin side down, until crispy. Strain the sauce through a fine-meshed sieve, retaining the liquid and seasoning it with salt and pepper.

  Slice the duck and serve with the sauce.


SERVING_UNIT: slices
INSTRUCTION:
  Mix the gelatine with some water as per the packet instructions until it forms a smooth paste, then set aside. Clean, wash and slice the strawberries, and set them aside.

  Insert the mixer attachment into the blender jug. Put the cream in the blender jug and, the measuring beaker not inserted, beat until it forms stiff peaks for 3 minutes/speed setting 4, keeping a constant eye on it. Spoon out the cream and put it in a cool place. Clean out the blender jug.

  Spread out 25 sponge fingers on a baking sheet or chopping board and line a loaf tin with cling film.

  Rinse the lime in hot water, dry and zest the peel. Slit the vanilla pod open lengthways and scrape out the pulp. Put the lime zest, vanilla pulp, sugar and 120 ml water in the blender jug and, with the measuring beaker in place, boil for 3 minutes/speed setting 2/100 °C. Remove the blender jug from the base of the appliance, open the lid and leave to cool for 30 minutes.

  Add 50 ml strawberry sauce to the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Pour the sauce quickly over the laid-out sponge fingers, and then arrange these immediately in the prepared loaf tin, first covering the base and then standing them up around the edge.

  Put 100 ml strawberry sauce in the blender jug and, the measuring beaker not inserted, heat for 4 minutes/speed setting 2/80 °C. Add the gelatine through the filler opening after 1 minute, then add the rest of the strawberry sauce through the filler opening after another minute. Remove the blender jug from the base of the appliance, open the lid and leave to cool for 15 minutes.

  Add the cream to the cooled strawberry sauce in the blender jug, insert the mixer attachment and, with the measuring beaker in place, fold in for 18 seconds/speed setting 2.

  Pour the strawberry and cream mixture into the tin until it is halfway up the sides, then place the strawberries on top so that they form an overlapping tile-like pattern. Pour the rest of the mixture on top. Tap the charlotte against the worktop so that no air bubbles can form. Cover the charlotte with sponge fingers.

  Cover the charlotte with cling film and chill in the fridge for 3 hours. To serve, turn it out of the tin and remove the cling film.


SERVING_UNIT: portions
INSTRUCTION:
  Clean and wash the radishes. Snip off the cress, rinse it briefly with running water, pat it dry and set aside ½ tablespoon for garnish. Put the rest of the cress in the blender jug with the radishes and, with the measuring beaker in place, chop finely with the turbo button/3 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and then repeat the process if required.

  Add the cream cheese, season with ¼ teaspoon each of salt and pepper, and, with the measuring beaker in place, process everything for 20 seconds/speed setting 4.

  Serve the spread garnished with the rest of the cress.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the potatoes and cut into eighths. Pour 1 litre of water and 1 teaspoon of salt into the blender jug. Put the cooking pot in place and put the potato pieces in it.

  Lightly grease the shallow steamer basket with butter, put the salmon pieces in it and season with 1 tablespoon of lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper. Place the steamer attachment on the blender jug, hang the shallow steamer basket with the salmon in it, close and cook using the steamer button.

  In the meantime, clean the mushrooms and cut into slices half a centimetre thick.
  Remove the steamer attachment. Remove the salmon and potatoes and keep warm. Rinse out the blender jug with cold water.
  Peel and halve the shallots and, with the measuring beaker in place, chop them in the blender jug using the turbo button/5 seconds.
  Use the spatula to scrape down the inside of the blender jug. Add 1 teaspoon of butter and, the measuring beaker not inserted, sauté the shallots using the roast button/2 minutes.

  Stir the cornflour into 2 tablespoons of warm vegetable stock until smooth.
  The measuring beaker not inserted, cook for 5 minutes/speed setting 2/90 °C.
  Add the remaining mushrooms, 1 level teaspoon of lemon zest, 2 pinches of nutmeg, ¼ teaspoon of salt and 2 pinches of pepper and, the measuring beaker not inserted, cook using the reverse button/5 minutes/speed setting 1/100 °C. Season to taste again.
  Arrange the salmon and potatoes on plates and serve with the sauce poured over the top.

  TIP Instead of using vegetable stock, you can use a dry white wine, which gives the sauce a bit of a kick.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the chives, shake them dry, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Shred the mackerel roughly and put into the blender jug along with the soft cheese, mustard and vinegar. With the measuring beaker in place, process for 40 seconds/speed setting 4, then season with salt and pepper, and serve with freshly toasted bread.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and thyme and shake them dry. Strip the thyme needles from their stalks and set them to one side. Tear the parsley leaves from their stems, put them in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Transfer to another container and set to one side. Rinse out the blender jug.

  Wash the chicken legs under cold running water, pat them dry with kitchen towel and split them at the joint. Season the meat all over with ½ teaspoon each of salt and pepper. Heat 2 tablespoons of butter in a large frying pan and fry the chicken legs on all sides over a medium heat until they are nicely browned. Grease the deep steamer basket with a little oil, put the chicken pieces in it, and then set aside.

  Peel and halve the shallots, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds. Use the spatula to scrape the mixture down the inside of the blender jug. Add the rest of the butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C, then, the measuring beaker not inserted, sauté everything with the roast button/3 minutes. Deglaze the pan with 300 ml wine and, the measuring beaker not inserted, boil it down a little for 6 minutes/speed setting 1/120 °C. Pour in the rest of the wine together with the chicken stock at room temperature. Add the thyme needles.

  Insert the deep steamer basket containing the chicken pieces on top of the blender jug and close the lid. Cook the meat with the steamer button/45 minutes. Remove the deep steamer basket and keep the chicken pieces warm.

  Clean and halve the button mushrooms, depending on their size. Put the cream and the mushrooms into the blender jug and, the measuring beaker not inserted, boil the sauce down for 10 minutes/speed setting 1/100 °C. Mix the cornflour with 5 tablespoons of cold water to form a smooth paste, then add to the sauce. The measuring beaker not inserted, bring everything to a boil with the reverse button/2 minutes/speed setting 1/100 °C. Season the sauce with 1 tablespoon of lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and, the measuring beaker not inserted, mix in with the reverse button/20 seconds/speed setting 1.

  Arrange the chicken legs in a bowl with the sauce poured over, sprinkle with the parsley and serve.

  TIP
  Serve with rice.


SERVING_UNIT: portions
INSTRUCTION:
  Spread each of the roulades with 1 teaspoon of mustard, then sprinkle with ½ teaspoon of paprika and season with ½ teaspoon of salt and 2 big pinches of pepper. Drape 2 slices of bacon over each roulade, folding the long sides around the middle and wrapping the meat up tightly. Wrap kitchen twine around each one and tie it up. Heat 2 tablespoons of clarified butter in a frying pan and sear the roulades on all sides until they are golden brown, then remove them from the pan and place them in the deep steamer basket. Deglaze the cooking juices with the beef stock and boil it down over a high heat.

  While it is boiling, peel the onion, garlic and carrot. Halve the onion, cut the carrot into large chunks, clean the mushrooms, put them all into the blender jug and, with the measuring beaker in place, chop with the turbo button/8 seconds. Use the spatula to scrape the mixture down the inside of the blender jug. Add the rest of the clarified butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C, then, the measuring beaker not inserted, sweat everything with the roast button/4 minutes.

  Add the tomato purée, bouquet garni, 600 ml warm water and warm beef stock to the vegetables in the blender jug, place the deep steamer basket on top, close the lid and cook the roulades with the steamer button/1 hour.

  Lift off the deep steamer basket and keep the roulades warm. Remove the bouquet garni. Sprinkle the flour into the sauce and, with the measuring beaker in place, blend everything for 1 minute/speed settings 4–8, increasing the speed gradually. Finally, with the measuring beaker in place, warm through the sauce once more for 2 minutes/speed setting 2/95 °C.

  TIP If no children are eating the roulades, you can replace 100 ml of the beef stock with red wine. Red cabbage and dumplings make good accompaniments to this dish.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the potatoes, cut them into 1-cm-thick slices and lay them in the cooking pot. Put the fish stock into the blender jug, season with salt and pepper, then insert the cooking pot. Place the empty deep steamer basket on top, then set the steamer button/20 minutes.

  While the appliance is heating up, divide the salmon fillet into the number of servings needed, brush with olive oil and sprinkle over the peppercorns.

  Arrange the sauerkraut in the shallow steamer basket. As soon as the right temperature has been reached and the steaming process begins, press the pause button. Lay the salmon fillets in the deep steamer basket, insert the shallow steamer basket with the sauerkraut on top, and close the lid. Press the button to resume the steaming process and cook the potatoes, fish and sauerkraut.

  Wash the chives, shake them dry and cut them into short lengths. When the cooking is complete, remove the deep steamer basket, take out the cooking pot and keep the salmon, vegetables and potatoes warm. Empty out the blender jug, retaining 100 ml of the cooking liquid.

  Return the retained cooking liquid to the blender jug and add the crème fraîche, mustard and 1 tablespoon of the snipped chives. With the measuring beaker in place, heat everything for 3 minutes/speed setting 3/80 °C, then, with the measuring beaker in place, process for 10 seconds/speed setting 5.

  Arrange the sauerkraut on a platter, lay the salmon fillets and slices of potato on top, scatter over the rest of the chives. Serve with the sauce.


SERVING_UNIT: loaf
INSTRUCTION:
  Grease a springform tin and sprinkle it lightly with breadcrumbs.
  Put 220 ml warm water and the crumbled yeast in the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C. Add the flour and salt and, with the measuring beaker in place, knead everything with the knead button/2 minutes.

  Using the spatula, transfer the dough to the prepared springform tin, cover it with a clean tea towel and leave it to prove in a evenly warm place for 30 minutes.

  Pre-heat the oven to 220 °C. Sprinkle the bread with water, scatter with sesame seeds and bake for 25 minutes. If the bread looks a little too pale, extend the baking time.

  Take the bread out of the oven, leave it in the tin to cool for a few minutes, then open up the sides of the tin, lift out the loaf and leave it to cool down completely on a wire rack.


SERVING_UNIT: pieces
INSTRUCTION:
  Break the chocolate into pieces, put into the blender jug and, with the measuring beaker in place, chop roughly for 20 seconds/speed setting 6, then transfer to a bowl. Put the pecans into the blender jug and, with the measuring beaker in place, chop into medium-sized pieces for 20 seconds/speed setting 6, then transfer them to another bowl.

  re-heat the oven to 180 °C. Cover 3 baking trays with baking parchment.
  Put the cubed butter and all of the different sorts of sugar into the blender jug and, with the measuring beaker in place, mix until creamy for 2 minutes/speed setting 3. Add the eggs and, with the measuring beaker in place, mix for 2 minutes/speed setting 3.

  Mix the flour, baking powder and cocoa powder together, put them into the blender jug and, with the measuring beaker in place, mix for 3 minutes/speed setting 3. Add 125 g of the chopped chocolate and pecans and mix, with the measuring beaker in place, for 20 seconds/speed setting 3.

  Use two teaspoons to scoop up portions of the mixture and arrange them on the baking tray, making sure that they are not too close together, then sprinkle with the rest of the chocolate pieces. Bake the cookies in 3 batches for 12 minutes each. To check whether the cookies are done, lift one up to see whether it is brown on the bottom. If not, bake them for a little longer. Leave them to cool on a wire rack.

  TIP You could also jazz up your cookies with hazelnuts, walnuts or macadamia nuts, or candied or dried fruits.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 160 °C. Lightly grease the springform tin. Put the hazelnuts into the blender jug and, with the measuring beaker in place, chop roughly for 5 seconds/speed setting 8. Transfer the chopped nuts to another container. Cut the Gruyère into large chunks, put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 7. Add to the nuts.

  Cut the olives and ham into small cubes and mix with the nuts. Put the flour, baking powder, oil, milk, eggs, salt and pepper into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug. Add the ham, olive, cheese and nut mixture and, with the measuring beaker in place, mix everything again with the reverse button/40 seconds/speed setting 3.

  Spoon the mixture into the springform tin and bake in the oven for 1 hour. Insert a wooden skewer into the cake to see whether it is done, baking for longer if necessary.

  Take the flan out of the oven and leave it to cool in the tin for a few minutes, then loosen the sides of the tin, take out the flan and leave it to cool down completely.


SERVING_UNIT: pieces
INSTRUCTION:
  To make the batter, mix the crumbled yeast, 120 ml lukewarm milk, sugar and 50 g flour in the blender jug with the measuring beaker in place for 2 minutes/speed setting 3/37 °C. Dust a bowl with flour. Add the remaining flour and lukewarm milk, 1 pinch of salt and the egg to the batter and, with the measuring beaker in place, mix in the blender jug with the knead button/1 minute 30 seconds. Leave the batter for 20 minutes, covered, in the prepared bowl. Thoroughly clean the blender jug.

  Peel the apples, cut into quarters, remove the cores, and chop in the blender jug, with the measuring beaker in place, for 5 seconds/speed setting 3. Use the spatula to scrape down the inside of the blender jug and repeat this step if necessary.

  When the batter has expanded, add the pieces of apple to it and mix together thoroughly. Allow to rest for another 15 minutes while covered.
  Heat the oil in a pan. Using a tablespoon to measure the portions, fry the batter portion by portion in the hot oil until golden. Remove the battered apples, drain on kitchen paper and serve sprinkled with cinnamon and sugar, as desired.


SERVING_UNIT: portions
INSTRUCTION:
  Remove any excess fat or tendons from the pork fillet. Put 750 ml lukewarm water into the blender jug, place the pork fillet in the blender jug and, with the measuring beaker in place, poach it with the reverse button/30 minutes/speed setting 2/90 °C. Remove the pork fillet and keep it warm. Add hot water to the remaining cooking liquor to bring the level up to 1 litre.

  Clean the button mushrooms and cut them into slices. Grease the deep steamer basket with a little oil, lay out the mushroom slices in it, then place the deep steamer basket on the blender jug and close the lid. Cook the mushrooms with the steamer button/10 minutes, then take them out and keep them warm. Clean out the blender jug.

  Peel the onion and cut it into quarters. Peel the garlic. Put the onion and garlic into the blender jug and, with the measuring beaker in place, chop them with the turbo button/2 seconds. Use the spatula to scrape the vegetables down the inside of the blender jug. Mix the cornflour with 2 tablespoons of cold water to form a smooth paste. Add the milk, single cream, cornflour paste, hot chicken stock, salt and pepper to the blender jug and, with the measuring beaker in place, mix for 5 seconds/speed setting 5. Then, with the measuring beaker in place, boil for 10 minutes/speed setting 2/100 °C. With the measuring beaker in place, process the sauce for 10 seconds/speed setting 8. Add both types of mustard and, with the measuring beaker in place, boil through once more for 2 minutes/speed setting 2/100 °C.

  Slice the pork fillet and serve with the mushrooms and sauce.


SERVING_UNIT: slices
INSTRUCTION:
  Dust the fresh fruit with flour. Leave the frozen fruit to thaw out and drain, then dust with 1–2 tablespoons of flour. Pre-heat the oven to 180 °C.

  Process the eggs, sugar, vanilla sugar, yoghurt and oil in the blender jug, with the measuring beaker in place, for 20 seconds/speed setting 4. Add the rest of the flour and baking powder and, with the measuring beaker in place, mix in for another 10 seconds/speed setting 5. Add the fruit and carefully fold it in using the spatula.

  Grease a Bundt tin and sprinkle it with breadcrumbs. Pour in the batter and bake in the oven for 1 hour. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary.

  Take the cake out of the oven, leave it to cool in the tin for a few minutes, then carefully turn it out onto a plate or a cake platter. Sprinkle the yoghurt cake with icing sugar, cut into slices and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic cloves, put them into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/7 seconds. Use the spatula to push the chopped garlic down the inside of the blender jug.

  Add the yoghurt, mayonnaise and vinegar and, with the measuring beaker in place, mix everything for 10 seconds/speed setting 6. Season the sauce with salt, sugar and pepper and, the measuring beaker not inserted, mix for 3 seconds/speed setting 2.

  Transfer the sauce to a bowl and serve.


SERVING_UNIT: slices
INSTRUCTION:
  To make the starter dough, put 1 tablespoon of wheat flour, the crumbled yeast, the sugar and 120 ml lukewarm water into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Cover the dough and leave it to rest for 15 minutes.

  Add the rest of the flour, the oil, another 250 ml lukewarm water and the salt to the starter dough in the blender jug. With the measuring beaker in place, knead everything with the knead button/2 minutes. If the dough is too dry, add a little more water.

  Transfer the bread dough to a large, lightly greased bowl, cover it with a clean tea towel and leave to prove in an evenly warm place until it has doubled in size (this can take between 30 minutes and 1 hour, depending on the room temperature).

  Lightly grease the loaf tin with oil. Briefly knead the dough once more, transfer it to the loaf tin, cover and leave to prove for another 15 minutes. Meanwhile, pre-heat the oven to 200 °C.

  Bake the bread in the hot oven for 40 minutes until golden brown. If the bread looks a little too pale, extend the baking time. Take out the bread, leave it to cool off a little in the pan, then turn it out and leave to cool completely.


SERVING_UNIT: slices
INSTRUCTION:
  To make the meringue, insert the mixer attachment into the blender jug and beat the egg whites with the salt, the measuring beaker not inserted, for 5 minutes/speed setting 4, until they form stiff peaks. After 4 minutes, trickle in the sugar. Transfer the egg whites to another container and keep them cold in the fridge. Clean out the blender jug thoroughly.

  Grease the springform tin with butter and dust with flour. Pre-heat the oven to 180 °C.
  To make the dough, put the flour, cubed butter, sugar, baking powder and vanilla sugar in the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes. Dust the worktop with flour and roll out the dough to the size of the springform tin (plus extra for the sides). Line the prepared tin with the dough, including the edges. Clean out the blender jug thoroughly.

  To make the cheesecake mixture, process the eggs, sugar, curd cheese, custard powder, vanilla sugar and milk in the blender jug, with the measuring beaker in place, for 2 minutes/speed setting 3. Pour the mixture over the pastry base and bake in the hot oven for 55 minutes.

  Spread the beaten egg whites over the cheesecake mixture, leaving the edges free, and put the cheesecake back in the oven for another 15 minutes. Check to make sure that the meringue does not get too dark. Once the baking time is up, leave the cheesecake to rest for another 15 minutes in the oven, with the door closed, then take it out and leave it to cool. The ‘dewdrops’ will form by themselves.


SERVING_UNIT: slices
INSTRUCTION:
  Put the sugar in the blender jug and, with the measuring beaker in place, reduce to icing sugar for 10 seconds/speed setting 8. If necessary, use the spatula to scrape the icing sugar down the inside of the blender jug and repeat this step. Then decant and rinse out the blender jug.

  TTo make the cheesecake mixture, dissolve the gelatine in 100 ml boiling water. Insert the mixer attachment into the blender jug, pour in the cream and, with the measuring beaker in place, beat for 3 minutes/speed setting 3 until the cream forms stiff peaks, keeping a constant eye on it. Spoon out the cream and put it in the fridge. Clean out the blender jug thoroughly. Grease the springform tin.

  To make the base, with the measuring beaker in place crumble the shortbread biscuits for 10 seconds/speed setting 8. Add the cubed butter and, with the measuring beaker in place, mix in for 15 seconds/speed setting 6, until the mixture has a smooth consistency. Spread the mixture over the base of the springform tin and press it down lightly. Clean out the blender jug.

  Mix the yoghurt and gelatine, then, with the measuring beaker in place, quickly mix it together with the curd cheese, icing sugar, lemon juice and zest in the blender jug for 1 minute/speed setting 3. With the measuring beaker in place, fold in the cream for 30 seconds/speed setting 2. Spread the mixture onto the biscuit base and then chill the cheesecake in the fridge for at least 2 hours.

  Make the jelly according to the packet instructions, but using only half the specified amount of water. Wash the fruit, cut into bite-sized pieces, arrange on top of the cheesecake and pour over the lukewarm jelly. Chill the cheesecake in the fridge for another 2 hours.
  Carefully remove the cheesecake from the tin, cut into pieces and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Remove the outer leaves and stalk of the cabbage. Remove 16 good leaves and cut away the thick leaf veins. Bring water and 1 teaspoon of salt to the boil in a large pot, add the cabbage and boil it for 5 minutes. Take out the cabbage, then leave to cool a little.

  Put the rice in the cooking pot, insert into the blender jug, sprinkle over 1 teaspoon of salt and pour 1 litre of water over the rice into the blender jug. With the measuring beaker in place, cook the rice for the time according to the packet instructions + 5 minutes/speed setting 1/100 °C, until it is firm to the bite. Halfway through the cooking time, stir the rice once thoroughly with the spatula. When the rice is cooked, remove the cooking pot with the rice, leaving the water in the blender jug, adding a little water if necessary to make it up to 1 litre, then add the bay leaves and the allspice.

  Mix the minced pork with the rice, 1 teaspoon of salt and ½ teaspoon of pepper in a large bowl. Form the mixture into 8 long rolls of about 4 cm in diameter and place them on the cabbage leaves – 1 or 2, depending on the size. Wrap the rice and pork rolls up firmly and tie them with kitchen twine if necessary.

  Arrange 4 rolls in the deep steamer basket and 4 in the shallow steamer basket, and put the whole steamer attachment on the blender jug. and close the lid. Cook the stuffed cabbage with the steamer button/40 minutes. Set the steamer attachment to one side, with the lid still closed, and keep the stuffed cabbage warm. Empty out and rinse the blender jug.

  To make the sauce, put 500 ml water, the flour, tomato purée and cream in the blender jug and, with the measuring beaker in place, process everything for 30 seconds/speed setting 5 until smooth, then, with the measuring beaker in place, boil for 8 minutes/speed setting 3/100 °C. Season to taste with salt and pepper, and serve with the stuffed cabbage.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the pecorino into coarse pieces, put into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/10 seconds. Then decant and clean the blender jug.

  Dice the pork belly into small cubes. Cut the chillies in half lengthways, remove the seeds and cut into three, removing the stem. Score the tomatoes crossways, scald with boiling water, remove the skins, cut into quarters, and remove the seeds and stems.

  Peel and halve the onions and put in the blender jug with the chillies. With the measuring beaker in place, chop with the turbo button/5 seconds. Then use the spatula to scrape down the inside of the blender jug. Add the oil and pork belly, and, the measuring beaker not inserted, sauté with the roast button. Deglaze with the white wine and, the measuring beaker not inserted, boil for 6 minutes/speed setting 1/120 °C.

  Add the tomatoes and, with the measuring beaker in place, chop for 8 seconds/speed setting 4. Add the tomato purée, hot vegetable stock, salt and pepper and, the measuring beaker not inserted, cook with the reverse button/25 minutes/speed setting 2/100 °C. Put the cooking pot on the lid as a splash guard.

  In the meantime, cook the bucatini according to the packet instructions in plenty of salted boiling water until al dente. Drain the cooked pasta in a sieve, mix with the sauce and allow to infuse for 5 minutes. Arrange in the bucatini on plates and serve sprinkled with the pecorino.


SERVING_UNIT: portions
INSTRUCTION:
  Put the sugar and vanilla sugar into the blender jug and, with the measuring beaker in place, grind them to a powder for 20 seconds/speed setting 10. Put 100 ml milk in a bowl and stir in the cornflour to form a smooth paste. Put the rest of the milk into the blender jug, add the cornflour paste and all of the other ingredients, and, with the measuring beaker in place, cook with the reverse button/12 minutes/speed setting 3/95 °C until the mixture is thick and creamy. Remove the lemon peel.

  Transfer the vanilla custard to a bowl and cover with cling film, so that the film is touching the top of the custard itself – this prevents a skin from forming. Leave the vanilla custard to cool down completely and then serve.

  TIP This custard cream can also be used as a filling for sweet pastries.


SERVING_UNIT: pieces
INSTRUCTION:
  Toast the almonds in a frying pan without any fat, until they are fragrant. Put them to one side. With the measuring beaker in place, melt the butter 1 minute 30 seconds/speed setting1/80°C. Decant into a bowl and also put aside. Clean the blender jug thoroughly. Put the sugar, salt, baking powder, flour and 4 eggs into the blender jug and, the measuring beaker not inserted, knead with the knead button/2 minutes. Add the butter through the filler opening after 1 minute. Put the dough in the bowl with the almonds in and mix everything thoroughly by hand. Roll the dough into a ball, wrap in foil and chill in the refrigerator for 30 minutes.

  Pre-heat the oven to 190 °C. On a floured work surface, divide the dough into 3 equally sized pieces. Shape each piece into a long roll (30 cm in length) and place on a baking sheet lined with the greaseproof paper. Brush the rolls with the remaining, lightly whisked egg and bake for 20 minutes until golden.

  When baked, remove the rolls from the oven and turn the temperature down to 150 °C. Allow to cool down for a few minutes. Cut the rolls into diagonal slices 1.5 cm thick and bake the slices for a further 5 minutes. Remove the cantuccini from the oven and allow to cool down thoroughly.

  TIP Keep the cantuccini in a closed airtight tin.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and clean the celery and cut into chunks. Clean and peel the carrots and cut into chunks. Peel and halve the onion. Place the vegetables in the blender jug and, with the measuring beaker in place, chop finely for 6 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug.

  Cut the bacon and mortadella into cubes and add to the vegetables in the blender jug, together with the olive oil. Sweat everything, the measuring beaker not inserted, with the roast button.

  Add the pork and beef mince and, the measuring beaker not inserted, brown the meat thoroughly with the roast button/10 minutes. Transfer the contents of the blender jug to a cooking pan and heat up once again on the stove. If necessary, crush any larger lumps of minced meat. The meat will have lost its moisture during the braising process: when all of the liquid has evaporated, deglaze with 100 ml of the warm stock. Leave the stock to evaporate, then add the sieved tomatoes. Pour the rest of the warm stock into the blender jug. Let the stock boil down a little over a low heat, stirring it occasionally.

  At the end of the cooking time, add salt and pepper to taste.

  Prepare the tagliatelle according to the packet instructions and serve with the meat sauce.

  TIP: If no children are eating this dish, you can replace 100 ml of the stock with red wine.


SERVING_UNIT: portions
INSTRUCTION:
  In a small, non-stick saucepan toast the flour, mustard powder, salt and pepper over a low heat, transfer to a bowl and mix thoroughly, then use to as a rub for the meat.

  Put 1 litre of water into the blender jug, place the deep steamer basket on top of the blender jug and set the steamer button/35 minutes.

  Meanwhile, melt the butter in a casserole pot and brown the meat on all sides for 5 minutes, without it cooking through. Place the joint on a large piece of aluminium foil, wrap the foil up around the meat, baste with the cooking juices and the red wine, and close the foil up loosely, so that there is still enough air around the meat.

  Once the required steaming temperature has been reached and the steaming process begins, place the beef joint in the deep steamer basket, close the lid and cook until medium rare. Once the cooking time is up, remove the beef from the deep steamer basket and leave it to rest in the aluminium foil for another 10 minutes, so that the cooking juices become evenly dispersed. The beef should become soft and tender.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Transfer to another container and set to one side. Rinse out the blender jug.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat the oven to 180 °C. Line a baking sheet with greaseproof paper.

  Put the almonds into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Decant and give the blender jug a quick rinse.

  Put the butter in the blender jug and, with the measuring beaker in place, mix for 45 seconds/speed setting 4 until frothy. Add the icing sugar and vanilla sugar and, with the measuring beaker in place, stir into the butter for 1 minute/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the eggs and, with the measuring beaker in place, stir for 35 seconds/speed setting 4. Mix the flour and baking powder and, with the measuring beaker in place, mix for 1 minute/speed setting 4. Then add 100 g chocolate shavings and the almonds and, with the measuring beaker in place, mix into a smooth dough for 45 seconds/speed setting 4.

  Spread the dough on the baking sheet and bake on the middle shelf for approximately 20 minutes. Wash and dry the blender jug.

  Allow the cake to cool. Place the chocolate broken into pieces in the blender jug and, with the measuring beaker in place, chop for 12 seconds/speed setting 8. Then, with the measuring beaker in place, melt for 4 minutes/speed setting 1/50 °C and then spread on the cake. Decorate with chopped almonds and the remaining chocolate shavings. Allow to cool and cut into little squares.


SERVING_UNIT: slices
INSTRUCTION:
  Mix the flour with the cornflour and baking powder and sieve into the blender jug. Add all the other ingredients and, with measuring beaker in place, work into a smooth mixture with the knead button/2 minutes. Wrap in foil and place in the fridge for approximately 1 hour.

  Pre-heat the oven to 175 °C. Then roll out the mixture to a thickness of 3 mm on a well-floured work surface. Using a floured vegetable grater, press a pattern into the dough and cut out biscuits in different shapes. Grease baking sheets and place the uncooked biscuits on them. Bake in the oven for 12 minutes. Before serving dust with cocoa.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the cheese into 3 pieces, put in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Take out the cheese and put to one side.

  To make the batter, put the flour, eggs, salt and cold mineral water in the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes until smooth.
  Scrape the batter down the inside of the blender jug using the spatula and, with the measuring beaker in place, knead for 1 minute/speed setting 4. Pour the batter into a bowl, cover with a damp cloth and allow to rest for 30 minutes in a warm, evenly heated place.

  Bring plenty of salted water to the boil in a large saucepan. Press the dough in portions through a Spätzle press into the saucepan or process them using a Spätzle grater. Let the Spätzle steep in the water until they rise to the surface. Then remove them with a slotted spoon, drain and put in a pre-warmed dish. Continue as above until the batter is used up.

  To make the fried onions, peel the onions, cut into thin rings and coat in flour. Heat the butter in a frying pan and fry the onion rings until golden. Remove and drain on kitchen paper.

  Heat the remaining butter and toss the Spätzle in it. Stir in the cheese, mix well with the Spätzle and let the cheese melt. Then stir in the cream, season with salt and pepper, and serve with the onions.

  TIP As an alternative to using a Spätzle press, spread the dough thinly on a board and shave it direct into the boiling water using a dough scraper.


SERVING_UNIT: slices
INSTRUCTION:
  To make the pastry, put the butter cut into pieces, sugar, 1 pinch of salt, the egg and the flour into the blender jug and, with the measuring beaker in place, knead everything into a smooth pastry with the knead button/1 minute 30 seconds. If the pastry is too dry, add 1 tablespoon of cold water and, with the measuring beaker in place, knead for 20 seconds/speed setting 4. Shape the pastry into a ball, wrap in cling film and allow to rest for at least 30 minutes in the refrigerator.

  To make the filling, wash the lemon under a hot tap. Dry and finely grate the peel, then squeeze the fruit. Wash the apples, peel and quarter, and remove the cores. Put the apple quarters into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6.

  Add the lemon juice, brown sugar, flour, lemon peel, cinnamon, nutmeg and milk, and, with the measuring beaker in place, mix everything together with the reverse button/10 seconds/speed setting 2.

  Pre-heat the oven to 200 °C. Grease the pie dish. Roll out two-thirds of the pastry on a floured work surface into a circular shape and so that it is approximately 4 cm bigger than the dish. Place the pastry in the tin and pull up the edges a little. Arrange the apple mixture on the pastry base. Roll out the remaining pastry on a floured work surface and, using a pastry wheel, cut strips 1.5 cm wide. Place the strips on the pie to form a lattice. Fold the edge that you created inwards to cover the joins of the lattice work. Whisk the egg in a cup with a fork. Brush the edge and the lattice of the pie with the egg wash.

  Bake the pie for 1 hour until golden. Ten minutes into the baking time, turn the temperature down to 180 °C. Carry out a skewer test using a wooden cocktail stick to check whether the pie is cooked, and bake for a little longer if necessary. Remove the pie from the oven and let it cool in its dish.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the herbs and shake dry and, with the measuring beaker in place, chop in the blender jug for 8 seconds/speed setting 6. Then decant.

  Wash the aubergines and pierce the skin all round using a fork. Brush with 3 tablespoons of rapeseed oil. Wash the tomatoes and brush with the remaining rapeseed oil. Using the grill on your oven, grill the tomatoes for 8 minutes and the aubergines for 15 minutes.

  Allow the vegetables to cool down and skin the tomatoes. Halve the aubergines and remove the flesh. Peel the garlic and onions, place in the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape everything down the inside of the blender jug. Put the aubergine flesh, tomatoes, yoghurt, vinegar, lemon juice, honey and olive oil into the blender jug and, with the measuring beaker in place, stir in for 40 seconds/speed setting 5.

  Mix in the herbs with the measuring beaker in place, for 10 seconds/speed setting 3. Season the dip to taste with salt and pepper. Tastes delicious on fresh bread.


SERVING_UNIT: serving
INSTRUCTION:
  Wash the wild garlic, shake it dry and cut off the woody stems. Put the leaves into the blender jug and, with the measuring beaker in place, chop for 25 seconds/speed setting 8. Then use the spatula to scrape everything down the inside of the blender jug. Add the butter and salt and, with the measuring beaker in place, mix for 20 seconds/speed setting 4.

  Decant the wild garlic butter into a dish, spread smooth and refrigerate until served.

  Keeps for 3 months frozen in an air-tight container.


SERVING_UNIT: jars
INSTRUCTION:
  Squeeze the lemon and pour the juice into the blender jug. Break the marzipan paste into pieces and add to the blender jug. Then, with the measuring beaker in place, blend everything for 20 seconds/speed settings 4–8, increasing the speed gradually. Use the spatula to scrape the mixture down the inside of the blender jug.

  Peel the bananas and put into the blender jug. With the measuring beaker in place, purée for 50 seconds/speed settings 4–8, increasing the speed gradually. Use the spatula to scrape the mixture down the inside of the blender jug. Add the jam sugar and, with the measuring beaker in place, stir in for 20 seconds/speed setting 4 and then, with the measuring beaker still in place, boil for 25 minutes/speed setting 2/100 °C.

  Do a set test and, if necessary, boil the jam for a little longer. Pour into sterile screw-top jars. If you splash the edges of the jars, wipe the jam away immediately with a clean cloth. Seal the jars immediately and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool down completely to room temperature.


SERVING_UNIT: portions
INSTRUCTION:
  Soak the gelatine in cold water according to packet instructions.

  Put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 20 seconds/speed setting 10.

  Slit the vanilla pod open lengthways, scrape out the pulp and put the pod and the pulp into the blender jug with the milk and egg yolks. With the measuring beaker in place, heat everything up for 5 minutes/speed setting 3/70 °C.

  Squeeze out the gelatine and, with the measuring beaker in place, dissolve in the hot cream for 2 minutes/speed setting 3/70 °C.

  Pour the bavarois into a bowl and chill for about 1 hour until it begins to set. (Test: briefly press a knife into the cream. If it leaves a trace behind, it is ready.) In the meantime, clean the blender jug thoroughly and allow it to cool down completely.

  Insert the mixer attachment, pour the cold cream into the blender jug and, the measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, keeping a close eye on it. Then remove the mixer attachment.

  Put the set bavarois into the blender jug with the cream and, with the measuring beaker in place, stir until smooth for 20 seconds/speed setting 3.

  Pour the bavarois into ramekins that have been rinsed in cold water, and put them in the refrigerator for at least 4 hours until they set, preferably overnight. Serve with apricot purée.

  TIPS A compote of fresh mango or raspberries is delicious with this dessert. Mix 1–2 teaspoons of icing sugar with 250 g fruit.


SERVING_UNIT: portions
INSTRUCTION:
  Put the peas in a bowl with 2 litres of water and soak overnight. The next day, peel and halve the onions. Put them into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.

  Trim and peel the carrots and celeriac, peel and wash the potatoes. Cut all the vegetables into rough pieces, put into the blender jug and, with the with the measuring beaker in place, chop roughly for 10 seconds/speed setting 5. Decant and put aside.

  Put the peas, the soaking water and the bay leaves into the blender jug. Wash the meat, place in the deep steamer basket, attach it to the blender jug, and close. Cook everything with the reverse button/1 hour 30 minutes/speed setting 1/100 °C. Turn the meat in the steamer basket, close the lid again and cook again with the reverse button/30 minutes/speed setting 1/100 °C.

  In the meantime, trim the leek and cut into thin rings. Then wash thoroughly and drain. Once the cooking time has elapsed, remove the steamer attachment with the pork knuckle, loosen the meat from the bones and dice. Add the diced meat, the chopped vegetables and the leek rings, 1 teaspoon of salt, ½ teaspoon of pepper and 1 teaspoon of marjoram to the peas and, with the measuring beaker in place, simmer with the reverse button/30 minutes/speed setting 1/95 °C. Then boil again, with the measuring beaker in place, with the reverse button/15 minutes/speed setting 1/100 °C.

  Wash the parsley and shake dry, remove the leaves from the stalks and chop finely. Season the soup again with salt and pepper, mix with the reverse button/30 seconds/speed setting 2, and serve garnished with chopped parsley.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake dry. Remove the leaves from the stalks and put in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant and put aside. Rinse out the blender jug.

  Peel the onions, cut into quarters, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Dice the bacon finely, put into the blender jug with the clarified butter and, the measuring beaker not inserted, sauté with the roast button/4 minutes.
  Cut the meat into finish dice 2.5 cm long and coat lightly in flour.
  Divide the meat into three portions and put one portion into blender jug with the sautéed onions and bacon. The measuring beaker not inserted, brown with the roast button/5 minutes, then decant and put aside.

  Now, the measuring beaker not inserted, brown the second portion of meat with the roast button/5 minutes.
  Decant and, with the measuring beaker not inserted, brown the remaining meat with the roast button/5 minutes.
  Take the meat that has been put aside and put it back in the blender jug. Add the beer together with some of the pepper, marjoram and the bay leaves. With the measuring beaker in place, cook with the reverse button/1 hour/speed setting 1/90 °C.

  Remove the measuring beaker, put the cooking pot on the lid as a splash guard and cook again with the reverse button/1 hour/speed setting 1/95 °C.

  Finally, stir in the parsley, add the sugar and vinegar, and, with the measuring beaker in place, simmer with the reverse button/3 minutes/speed setting 1/95 °C.
  Season to taste with salt and pepper, mix again with the reverse button/20 seconds/speed setting1. Remove the bay leaves, and serve.

  TIPS If you like a stronger roasted flavour, fry the beef in a frying pan first, and then put it in the blender jug. Serve with penne pasta and red cabbage.

  This dish tastes even better the next day when the flavours have had a chance to develop.


SERVING_UNIT: glasses
INSTRUCTION:
  To make the crushed ice, with the measuring beaker in place, crush the ice cubes for 10 seconds/speed setting 6. Decant and put aside. Wash and pat the pears dry, cut into quarters and remove the cores. Peel the bananas and put them in rough pieces into the blender jug with the pears and the lemon juice. With the measuring beaker in place, blend for 50 seconds/speed setting 8 until you have a creamy consistency.

  If you wish, add 50 ml cold water and, with the measuring beaker in place, mix for a further 30 seconds/speed setting 6 until the smoothie has acquired the desired consistency. Put the crushed ice into the blender jug and, with the measuring beaker in place, mix everything again for 10 seconds/speed setting 5. Pour the smoothie into glasses and decorate as desired.

  OUR GOURMET TIP A serving of whipped cream with chocolate shavings on top of the smoothie is a delicious addition. A shot of Williams Christ pear schnapps gives your drink an extra zing – though not without quite a few extra calories...


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 220 °C. Line a baking sheet with greaseproof paper.
  To make the sponge, insert the mixer attachment into the blender jug. Put the eggs, sugar and vanilla sugar into the blender jug. Then, with the measuring beaker in place, mix for 5 minutes/speed setting 3/37 °C. Then, with the measuring beaker in place, beat for 5 minutes/speed setting 4. Mix together the flour and cornflour, add to the blender jug with the salt and, with the measuring beaker in place, fold in for 20 seconds/speed setting 3. Pour the mixture onto the prepared baking sheet, smooth it out and bake for 7 minutes. Clean the blender jug.

  Spread out a clean, damp tea towel and sprinkle with sugar. Remove the sponge from the oven and turn out immediately onto the tea towel. Brush the greaseproof paper with cold water and carefully peel it away. Roll up the sponge immediately using the tea towel and allow to cool.

  To make the filling, wash the lemon in hot water and dry it. Finely grate the peel and squeeze out the juice. Soak the gelatine in cold water according to packet instructions. Process the sugar in the blender jug, with the measuring beaker in place, for 10 seconds/speed setting 10. Remove the icing sugar from the blender jug and put aside. Rinse out the blender jug with cold water.

  Insert the mixer attachment in the blender jug, pour in the cream and, with the measuring beaker not inserted, whip until stiff for 3 minutes/speed setting 3, keeping a close eye on it. The timing depends on the temperature and the fat content of the cream. Decant the cream into a bowl and rinse out the blender jug.

  Put the dripping gelatine into the blender jug with the lemon juice and, the measuring beaker not inserted, heat for 1 minute/speed setting 2/70 °C. Take 3 tablespoons of the cream and put it with the lemon peel into the blender jug. The measuring beaker not inserted, mix with the gelatine for 10 seconds/speed setting 2. Add the gelatine mixture to the remaining whipped cream and fold in quickly by hand using a whisk.

  Carefully unroll the sponge and spread the lemon cream on the base. Then, using the tea towel again, roll the sponge up again and refrigerate for at least 1 hour. Before serving, dust with generously with the set-aside icing sugar.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the beef fillet, pat dry and cut into strips 1.5 cm thick. Score the tomatoes crossways, scald with boiling water, remove the skins, stalks and seeds, and chop the flesh coarsely. Clean the mushrooms, wipe with a damp cloth and slice.

  Slice the shallots, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
  Add the oil and brown, and, the measuring beaker not inserted, cook the shallots, using the roast button/3 minutes. Add the meat, and, the measuring beaker not inserted, brown using the roast button/10 minutes. Then remove the meat and the shallots.
  Put the tomatoes, mushrooms, mustard, crème fraîche, pickling brine, 1 teaspoon of salt and ½ teaspoon of pepper in the blender jug, and, with the measuring beaker in place, simmer using the reverse button/10 minutes/speed setting 1/100 °C.

  Cook the tagliatelle according to packet instructions in a saucepan on the hob.
  Pour 400 ml hot beef stock into the blender jug and, with the measuring beaker in place, cook everything using the reverse button/10 minutes/speed setting 1/120 °C.
  Mix the cornflour with 1 tablespoon of water until smooth and put in the blender jug together with the shallots and meat. With the measuring beaker in place, finish cooking everything using the reverse button/5 minutes/speed setting 1/100 °C.
  Arrange the tagliatelle and beef stroganoff together on plates. Finally, finely dice the gherkin, arrange over the stroganoff and serve.

  TIPS Chicken breast fillet works well instead of beef fillet. If you like your meat moister, you can cook it in a pan while the sauce is cooking. To do this, brown the meat on both sides in a hot frying pan with 2 tablespoons of olive oil and then let it infuse in the sauce for 2 minutes at the end.


SERVING_UNIT: glasses
INSTRUCTION:
  Put the butter with the sugar into the blender jug and, the measuring beaker not inserted, melt for 3 minutes/speed setting 1/100 °C. Peel and quarter the apples and remove the cores. Put half the quantity of apple piece and the ginger and cinnamon in melted sugar and, the measuring beaker not inserted, caramelize for 3 minutes/speed setting 1/100 °C.

  Add the remaining apple pieces, oats and yoghurt, and, with the measuring beaker in place, mix for 50 seconds/speed setting 9 until creamy. Finally, season with a little cinnamon if necessary. Add the apple juice and cold milk and, with the measuring beaker in place, mix for 30 seconds/speed setting 3. Decorate with cinnamon sticks and serve.

  If the smoothie is too creamy, dilute it with a little more apple juice and milk.

  OUR GOURMET TIP If this smoothie is for adults only, you can enhance it further with 1–2 tablespoons of Calvados.


SERVING_UNIT: portions
INSTRUCTION:
  Pour 500 ml water into the blender jug. Peel and wash the potatoes and cut into 1-cm dice. Put the diced potatoes into the cooking pot and attach it to the blender jug. Close the blender jug and cook the potatoes with the steamer button. Then remove the cooking pot and let the potatoes cool a little. Empty the blender jug.

  Peel and halve the onions, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Remove half the quantity of onions and use the spatula to scrape down the inside of the blender jug.

  Dice the pretzels into approximately 1-cm-square pieces and put in a bowl. Put 1 tablespoon of butter with the remaining chopped onions in the blender jug, and, the measuring beaker not inserted, sear with the roast button/3 minutes/100 °C. Deglaze with the milk and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/100 °C.

  Season the warmed milk with nutmeg and pour over the diced pretzels. Mix everything well and allow to cool until lukewarm. Put the eggs, parsley and breadcrumbs into the blender jug with the diced pretzels and, with the measuring beaker in place, process for 35 seconds/speed setting 4 until you have a dense mixture. Use the spatula to scrape the mixture down the inside of the blender jug and then continue to mix, with the measuring beaker in place, for 30 seconds/speed setting 4. Decant the mixture, cover with a tea towel and allow to steep for 30 minutes. Clean the blender jug thoroughly.

  In the meantime, wash and dry the Savoy cabbage, remove the thick stems and cut into pieces approximately 3 cm wide. Put the remaining butter into the blender jug and the remaining diced onions and, with the measuring beaker in place, sauté until transparent for 3 minutes/speed setting 1/100 °C. Add the Savoy cabbage leaves and, with the measuring beaker in place, sauté for 5 minutes/speed setting 1/100 °C. Make 8 equally sized balls from the dumpling mixture and place them in the deep steamer basket. Pour the vegetable stock on the Savoy cabbage leaves, place the closed steamer attachment on top and cook everything with the steamer button/10 minutes. Carefully remove the steamer attachment, add the potatoes and cream to the blender jug, and carefully stir them in using the spatula. Then put the steamer attachment back on the blender jug, and continue to cook everything with the reverse button/12 minutes/speed setting 1/120 °C.

  Season the cabbage and potato dish to taste with salt and pepper, and arrange on plates. Place the dumplings on top of the vegetables. Arrange the cranberries on top of the dumplings.


SERVING_UNIT: pieces
INSTRUCTION:
  Cut into the vanilla pods lengthways with a sharp knife and scrape out the pulp. Put the vanilla pulp with the rest of the ingredients into the blender jug and, with the measuring beaker in place, mix for 40 seconds/speed setting 5. Roll the dough into a ball, wrap in cling film and chill in the refrigerator for 1 hour.

  Pre-heat the oven to 180 °C. Roll the pastry out on a floured work surface so that it is 3–4 mm thick and cut out biscuits of any shape. In batches, arrange the biscuits on a baking sheet lined with greaseproof paper and bake for 10 minutes until golden. Remove and allow to cool on a cake rack.


SERVING_UNIT: portions
INSTRUCTION:
  Wash, trim and spin the lettuce hearts dry, divide into bite-size pieces and put in a bowl. Cut the bacon into strips and, without adding any further fat, fry until crispy in a frying pan. Remove, drain on kitchen paper and put aside.

  Remove the crusts from the bread, cut into approximately 1.5-cm dice. Heat the butter and sunflower oil in the same frying pan and fry the diced bread on all sides until crispy. Drain on kitchen paper and also put aside.

  To make the dressing, peel the garlic clove. Rinse the anchovies, pat dry and put them with the garlic into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Use the spatula to scrape everything down the inside of the blender jug.

  Add the egg yolk, lemon juice, mustard and Worcester sauce and, with the measuring beaker in place, blend for 10 seconds/speed setting 8. Attach the measuring beaker firmly and set the machine to 4 minutes/speed setting 4. Start the appliance and then pour the oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker. Slowly increase the quantity of oil. Season the dressing to taste with salt, pepper and sugar. Pour the dressing over the salad and mix well. Arrange the salad on plates. Garnish with bacon and croutons. Shave the Parmesan over the salad and serve immediately.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and quarter the onion. Put it and the tomatoes into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 9.

  Use the spatula to scrape the pieces down the inside of the blender jug. Put the Camembert into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Add the remaining ingredients and, with the measuring beaker in place, mix together for 30 seconds/speed setting 4. Season, mix all ingredients again for 15 seconds/speed setting 2, and serve.


SERVING_UNIT: pieces
INSTRUCTION:
  Put all the ingredients, except the coconut oil and the 6 tablespoons of the grated coconut for dredging, into the blender jug and, with the measuring beaker in place, mix with the turbo button/12 seconds. Melt the coconut oil in a bain-marie. Then set to 45 seconds/speed setting 4 and slowly pour the oil through the opening in the lid. Refrigerate for 45 minutes.

  Using a teaspoon, cut out scoops of the mixture and shape into balls using damp hands. Dredge in the grated coconut.


SERVING_UNIT: portions
INSTRUCTION:
  Prepare the couscous according to the packet instructions and allow to cool. While it’s cooling, fluff up the couscous occasionally with a fork.

  Wash the parsley, shake dry and remove the leaves from the stalks. Then put the leaves into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant and reserve.

  Peel the and garlic and onions, put them into the blender jug with the measuring beaker in place, and chop for 8 seconds/speed setting 6. Trim and quarter the pepper, wash inside and out, put into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Then decant the vegetable mixture.

  Wash the courgette, cut off the ends, halve, quarter and chop in the blender jug, with the measuring beaker in place, for 4 seconds/speed setting 5. Then also decant and reserve. Rinse out the blender jug.

  Trim and quarter the mushrooms and place in the shallow steamer basket. Score across the tomatoes and place in the deep steamer basket. Pour 1 litre of hot water into the blender jug, hang the shallow steamer attachment in the deep steamer attachment, close, put it on the blender jug and cook with the steamer button/12 minutes. Carefully remove the steamer attachment. Take out the tomatoes, rinse under cold water, peel and remove the stems. Then remove the tomato cores and cut the flesh into little pieces.

  Mix the cooled couscous with the garlic, onions, peppers, courgette, tomatoes, mushrooms and parsley in a salad bowl.

  To make the dressing, mix the lemon juice, oil, salt, pepper and chilli powder. Mix the dressing with the salad ingredients and allow to steep for 1 hour.


SERVING_UNIT: portions
INSTRUCTION:
  Put the milk, eggs, salt and flour into the blender jug and, with the measuring beaker in place, stir for 20 seconds/speed setting 4. Allow to infuse for 20 minutes.

  Cut the bacon into fine strips. Put an eighth of the bacon strips into a frying pan and fry until brown and crispy. Then pour an eighth of the crêpe batter on top and fry the crêpe on both sides. Continue in the same way to make the other crêpes.


SERVING_UNIT: jars
INSTRUCTION:
  Peel the onions and garlic.
  Quarter the onions and put them into the blender jug with the garlic and, with the measuring beaker in place, chop roughly for 6 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
  Add the olive oil and, without the measuring beaker inserted, sauté for 2 seconds/speed setting 2/100 °C.

  Put the curry powder, cayenne pepper, salt, sieved tomatoes, balsamic vinegar, honey, soy sauce, tomato purée and sugar beet in the blender jug and, with the measuring beaker in place, simmer for 12 minutes/speed setting 2/120 °C.
  Add the apple juice and, with the measuring beaker in place, boil for another 10 minutes/speed setting 2/120 °C.

  Once cooked, blend, with the measuring beaker in place, for 30 seconds/speed setting 8, and season to taste again.

  TIPS If the sauce is not to be eaten immediately, it should be poured while still hot into sterilised bottles or jars. To sterilise, put the jars or bottles and their lids or closures into a large saucepan of boiling water and fast boil for 10 minutes. Do not dry, but allow to drain briefly on a clean tea-towel. Pour in the hot curry sauce and immediately stand the containers upside down for 5 minutes. Then turn them the right way up and allow to cool to room temperature. This curry sauce will keep for at least 6 months in a cool, dry place. Opened bottles should be kept in the refrigerator. If you like a smoky taste, add a little liquid smoke to the sauce. When using coloured foodstuffs such as curry, discoloration may occur on the lid and/or the measuring beaker. Simply place the lid and the measuring beaker in the sun, and the discoloration will fade with time.


INSTRUCTION:
  Pour the rum, lemon juice and sugar syrup into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 8.

  Strain into a cocktail glass over ice cubes, put a slice of lemon in the glass and serve.


SERVING_UNIT: portions
INSTRUCTION:
  To make the dumplings, crumble the yeast into the blender jug and add the milk, 50 g flour and 1 tablespoon of sugar. Then, with the measuring beaker in place, mix for 3 minutes/speed setting 2/37 °C.

  Sieve the remaining flour into the blender jug, add the remaining sugar and, with the measuring beaker in place, mix once again for 3 minutes/speed setting 2/37 °C.

  Put the butter, egg and 1 pinch of salt in the blender jug, and, with the measuring beaker in place, knead using the knead button/2 minutes until the dough is smooth and comes away easily from the sides of the blender jug.
  Grease the deep steamer basket and the shallow steamer basket well with butter. Cut 4 equal-sized pieces from the dough roll and shape each piece into a semi-circular ball. Put 2 dumplings in both the deep steamer basket and the shallow basket, cover and allow to prove in a warm place for 30 minutes. Clean the blender jug.

  After proving, put 1 litre of water in the blender jug, hang the shallow steamer basket in the deep steamer basket, attach it to the blender jug and cook the dumplings using the steamer button.
  Once the steaming time has elapsed, remove the steamer attachment and put aside closed. Pour the water out of the blender jug.

  To make the vanilla sauce, insert the mixer attachment. Cut the vanilla pod lengthways and scrape out the seeds. Mix the cornflour with 3 tablespoons of cold milk.
  Put the vanilla seeds, the remaining milk, sugar, egg and cornflour mixture in the blender jug. With the measuring beaker in place, blend for 8 minutes/speed setting 4, then, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.

  Serve the dumplings with the vanilla sauce.

  TIPS Serve with fresh berries, such as blackcurrants or blueberries. If you would prefer the vanilla sauce to be thicker, use 15 g cornflour. Real vanilla sauce fans can simply double the ingredients for the vanilla sauce. You do not have to adjust the settings to do this. Vanilla sauce tastes delicious either hot or cold. It will continue to thicken in the refrigerator, so remove it from the refrigerator half an hour before eating and stir it through again thoroughly by hand.


SERVING_UNIT: slices
INSTRUCTION:
  Grease the Bundt tin with butter and dust with flour. Pre-heat the oven to 180 °C. Put the butter in pieces, the sugar, vanilla sugar and salt into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4 until frothy. Add the eggs and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Use the spatula to scrape down the inside of the blender jug.

  Mix the baking powder into the flour, sieve over the butter and sugar mixture and, with the measuring beaker not inserted, mix for 45 seconds/speed setting 4 to make a smooth batter. In the meantime, add the eggnog in a thin stream through the filler opening. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Pour half of the mixture into the cake tin. Sieve the cocoa powder over the remaining mixture, add the rum flavouring and, with the measuring beaker in place, stir until smooth for 15 seconds/speed setting 4. Pour it into the tin on top of the light-coloured mixture.

  Draw a fork through the batter from the bottom to the top in a spiral shape to create the marble effect. Bake the cake for approximately 45 minutes on the middle shelf. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Remove the cake from the oven and allow to rest in the tin for 10 minutes. Then turn it out of the tin and allow to cool completely on a cake rack. Serve dusted with icing sugar.


SERVING_UNIT: portions
INSTRUCTION:
  Put 1 egg, the lemon juice, ½ teaspoon of salt and the pepper into the blender jug and, with the measuring beaker in place, stir for 10 seconds/speed setting 3. Insert the measuring beaker firmly into the filler opening and set the appliance to 3 minutes/speed setting 4. Start the appliance and then pour the oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker. Slowly increase the quantity of oil. The mayonnaise should have a fine creamy consistency. Use the spatula to scrape the mayonnaise down the inside of the blender jug, add both types of mustard and, with the measuring beaker in place, stir in for 20 seconds/speed setting 4. Then decant the mayonnaise and wash up the blender jug thoroughly.

  Pour 1 litre of water into the blender jug, arrange 20 eggs in the deep steamer basket and in the cooking pot, place the cooking pot in the blender jug, attach the steamer attachment and close. Steam the eggs with the steamer button/12 minutes until cooked. Then rinse under cold water, peel and, using an egg slicer, first cut horizontally, then vertically.

  Generously season the eggs with salt (at least 1 teaspoon), and season the mayonnaise to taste with salt and pepper. It may taste slightly over-salted. Let the egg salad sit for a day.

  Wash the chives, shake dry and chop into little rings and fold into the egg salad before serving.


SERVING_UNIT: glasses
INSTRUCTION:
  Using a coffee filter, prepare strong coffee with 1 litre of water and 8 teaspoons of ground coffee and allow to cool down.

  Mix the cold coffee with the vanilla ice cream and the rum thoroughly, with the measuring beaker in place, for 30 seconds/speed setting 8.

  Serve with 3 ice cubes in each of the 4 glasses.


SERVING_UNIT: loaf
INSTRUCTION:
  Pre-heat the oven to 180 °C. Grease a loaf tin.

  Place the curd cheese and eggs in the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4.
  Add the rest of the ingredients and, with the measuring beaker in place, process for 1 minute/speed setting 4.
  Turn the dough out into the loaf tin and bake for 55 minutes.

  Leave the loaf to cool in the tin for around 10 minutes, then carefully turn it out of the tin.
  Leave it to cool on a wire rack.


SERVING_UNIT: portions
INSTRUCTION:
  Put the lime juice, coconut syrup, icing sugar, strawberries and cream in the blender jug and, with the measuring beaker in place, blend for 30 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug, then, with the measuring beaker in place, blend for another 10 seconds/speed setting 8.

  Divide the ice cream between 8 dessert bowls and sprinkle with the grated coconut. Decorate with a few fresh strawberries.

  TIP: The ice cream can also be frozen overnight to make the consistency firmer.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the baloney into quarters and put into the blender jug with the gherkins. With the measuring beaker in place, chop for 8 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug.

  Slice the ham sausage into thin strips and put into the blender jug with the remaining ingredients. With the measuring beaker in place, mix everything with the reserve button/15 seconds/speed setting 3.

  Decant the meat salad into a bowl and allow the flavours to infuse for at least 10 minutes before serving. If necessary, season again.

  VARIATION: To make a Swiss version of a sausage salad, put 150 g Emmental in pieces with the quartered baloney sausage, the gherkins and a peeled and quartered onion (80 g) into the blender jug. Add 2 tablespoons each of oil, vinegar and pickled gherkin liquid and ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, mix everything for 8 seconds/speed setting 5. If necessary, repeat the procedure, then decant into a bowl. Allow flavours to infuse a little before eating.


SERVING_UNIT: portions
INSTRUCTION:
  Toast the sesame seeds in a dry pan, then crush with the salt in a mortar until you have a powder. Wash the basil, shake it dry and tear the leaves from the stalks. Peel the garlic clove.

  Place the basil leaves, olives and garlic in the blender jug and, with the measuring beaker in place, chop for 5 seconds/setting 5. Add the cream cheese, yoghurt, 1 big pinch of pepper and sesame powder, then, with the measuring beaker in place, process until smooth with the reverse button/20 seconds/speed setting 3.


SERVING_UNIT: portions
INSTRUCTION:
  Put the yoghurt in the freezer for at least 2 hours. Peel the mangoes and remove the flesh from the stone. Put the vanilla sugar and sugar in the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed setting 8 until smooth. Pour out the mango purée and keep it in the freezer for 2 hours.

  Wash, dry and destone the cherries and put them into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 5 and then keep in the freezer for 2 hours until you need them again.

  Once the freezing time is up, put the yoghurt and mango purée in the blender jug and, with the measuring beaker in place, blend for 8 seconds/speed setting 8. Add the frozen cherries and, with the measuring beaker in place, mix in for 6 seconds/speed setting 4.

  If the mixture is too soft, put it back in the freezer for at least another hour and, once during the freezing time, churn it vigorously with a fork, working from the outer edges inwards. Once it is ready, put the mixture into a piping bag with a nozzle and pipe servings of the ice cream into bowls.


SERVING_UNIT: glasses
INSTRUCTION:
  Wash and clean the strawberries. Put into the blender jug with the lemon juice, sugar syrup and pineapple juice and, with the measuring beaker in place, blend for 20 seconds/speed setting 8, until smooth and creamy. Now add ice cubes according to taste and, with the measuring beaker in place, process for 30 seconds/speed setting 5, so that the ice gets crushed.

  Serve each glass with a fruit skewer garnished with slices of strawberry and quartered lemon slices.


SERVING_UNIT: portions
INSTRUCTION:
  Keep the yoghurt in the freezer for 1 hour. Break 175 g white chocolate into large pieces and, with the measuring beaker in place, chop in the blender jug for 10 seconds/speed setting 5. Add half of the mascarpone and, with the measuring beaker in place, melt everything for 3 minutes/speed setting 2/80 °C. Add the rest of the mascarpone, yoghurt, vanilla sugar and 500 g blueberries, and with the measuring beaker in place, chop for 30 seconds/speed setting 8.

  If the mixture is too runny, freeze it in an ice cream machine for 40 minutes or keep it in the freezer for 1 hour, churning it thoroughly halfway through to prevent ice crystals from forming.

  For the garnishes, grate the white chocolate and wash the blueberries and pat them dry. Put the frozen yoghurt in a piping back and pipe into dessert bowls. Scatter over the grated chocolate and serve garnished with the fresh blueberries.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and celeriac leaves and shake them dry. Remove the thick stalks, put the rest in the blender jug and, with the measuring beaker in place, chop finely with the turbo button/5 seconds. If necessary, use the spatula to scrape the pieces down the inside of the blender jug and then repeat the process. Transfer the chopped herbs to another container and rinse out the blender jug.

  Peel the carrots, root parsley, celeriac, kohlrabi and potatoes and cut them into large chunks. Wash the white part of the leek thoroughly and slice it into large rings. Place the vegetables in the blender jug and, with the measuring beaker in place, process for 6 seconds/speed setting 6.

  Wash the cauliflower and cut it into florets. Add the warm vegetable stock to the vegetables in the blender jug, together with the peas, cauliflower, ½ teaspoon of salt and 2 pinches of pepper, and, with the measuring beaker in place, cook everything with the reverse button/20 minutes/speed setting 1/100 °C. Add the chopped herbs, cream and butter, and, with the measuring beaker in place, continue cooking with the reverse button/5 minutes/setting 1/100 °C.

  Season the spring vegetable soup with salt and pepper to taste, then serve hot.


SERVING_UNIT: portions
INSTRUCTION:
  Put the vinegar, elderflower syrup, oil, cream, salt and pepper in the blender jug and, with the measuring beaker in place, process for 45 seconds/speed setting 6. Pour out the dressing and season to taste. Rinse out the blender jug.

  Peel the asparagus, remove the woody ends and lay them evenly in the deep steamer basket. Put 1 litre of water in the blender jug, insert the deep steamer basket, put on the lid and cook with the steamer button/15 minutes. Leave to drain. Wash the salad and then spin dry or leave to drain well. Arrange the salad and asparagus on plates and drizzle over the dressing.

  Scatter snipped chives over the salad to serve.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry, tear off the leaves and put them in the blender jug. With the measuring beaker in place, chop for 8 seconds/setting 6. Remove the chopped parsley and rinse out the blender jug. Cut the Parmesan into pieces and put it in the blender jug, then, with the measuring beaker in place, chop for 8 seconds/setting 10. Remove the cheese and rinse out the blender jug.

  Wash the salmon fillet, pat it dry and cut into 4 pieces. Wash and dry the lime and cut it into slices. Lay the lime slices evenly over the base of the shallow steamer basket and place the salmon on top.

  Peel the white asparagus. Wash the green asparagus and peel the bottom third of the stalks. Remove the woody ends of both types of asparagus.

  Place the white asparagus evenly in the deep steamer basket, then arrange the green asparagus on top.

  Put 1 litre of water in the blender jug, insert the shallow steamer basket inside the deep steamer basket, add the lid and put them into the blender jug, then cook with the steamer button/15 minutes.

  Peel and slice the garlic. Heat the olive oil in a pan, add the garlic and pine nuts, and sauté briefly. Season with parsley, salt and pepper. Divide the asparagus between plates. Arrange the salmon pieces on top, drizzle with the sauce, scatter over the Parmesan and serve.

  TIPS: Make sure that the asparagus spears are all of roughly the same thickness, as otherwise the thin spears will be soft after cooking, while thicker spears will remain firm. If you prefer your asparagus spears on the soft side, extend the steaming time to 20 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the salmon, pat it dry, cut it into four large pieces and place in the deep steamer basket. Set this to one side. Clean and wash the lemongrass. Cut notches lengthways into the white part and splay them so that it looks like a broom. Halve and clean the chillies, then wash them inside and out. Peel the shallots and garlic, and halve the shallots.

  Place the shallots, garlic and chillies in the blender jug and, with the measuring beaker in place, process for 5 seconds/speed setting 6. Tip the mixture into a mortar and rinse out the blender jug.

  Add the lemongrass to the mortar and crush it with the shallots, garlic and chilli. Remove the lemongrass stalks.

  Clean the button mushrooms, wiping them with a damp cloth, then cut them into slices. Arrange the mushroom slices in the shallow steamer basket.

  Put the vegetable stock at room temperature in the blender jug. Insert the deep steamer basket containing the salmon, close the lid and cook with the steamer button/15 minutes. After 5 minutes, insert the shallow steamer basket containing the mushrooms and continue steaming.

  Once the steaming time is up, remove the whole steamer attachment and keep the contents warm while you make the sauce.

  To make the sauce, leave only 100 ml of the vegetable stock in the blender jug. Add the fish sauce, lime juice, palm sugar, the mixture from the mortar and the pepper to the stock, then, with the measuring beaker in place, boil everything for 4 minutes/setting 3/100 °C.

  While it is cooking, wash the Thai basil, shake it dry and tear off the leaves. Arrange the salmon pieces on plates and serve with the mushrooms, basil leaves and sauce spooned over the top.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake dry. Remove the leaves from the stalks and put in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Remove and put to one side. Rinse out the blender jug.

  Put 500 ml water in the blender jug, put the cooking pot in place, put the eggs in it and, with the measuring beaker in place, boil for 12 minutes/speed setting 2/120 °C. Then remove the cooking pot, empty the blender jug, dry and rinse the eggs with cold water.

  Peel and halve the onions and put them in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 8. Use the spatula to scrape the rest of the onion down the inside of the blender jug, add the butter and, the measuring beaker not inserted, sauté using the roast button/3 minutes. Then add the flour and, the measuring beaker not inserted, stir mix for 1 minute/speed setting 2/100 °C. Add the warm stock and cream and, the measuring beaker not inserted, simmer for 6 minutes/speed setting 3/90 °C. Then, the measuring beaker in place, stir in the mustard for 30 seconds/speed setting 3, and season the sauce to taste with salt and pepper.

  Peel the eggs and cut in half. Arrange on plates, pour the sauce over the top and sprinkle with parsley.

  TIP: Serve with boiled potatoes and a green salad.


SERVING_UNIT: portions
INSTRUCTION:
  Clean and wash the kale thoroughly and tear it into large pieces. Put 1 litre of water in the blender jug, place the kale in the deep steamer basket, put the lid on the blender jug and cook with the steamer button/12 minutes. Empty the blender jug. Refresh the kale with cold water and leave to drain thoroughly, then return it to the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds. Remove the kale and thoroughly wash out the blender jug.

  Peel the garlic and onion, cut the onion into quarters, and, with the measuring beaker in place, chop them in the blender jug with the turbo button/4 seconds. Add the butter and, the measuring beaker not inserted, sauté with the roast button/1 minute. Peel the potatoes, wash and peel the carrots and cut both into chunks of about 1.5 cm thick. Put the potato and carrot chunks in the blender jug and, the measuring beaker not inserted, sauté with the roast button/1 minute. Add the chopped kale and pour in the warm vegetable stock until everything is just covered. The measuring beaker not inserted, simmer with the reverse button/20 minute/setting 1/100 °C.

  Season with salt and pepper and spoon into bowls. Add a dab of sour cream to the kale soup and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Thinly slice the cucumber, mix with ½ teaspoon of both salt and sugar and leave to rest for 1 hour. Then allow to drain well and put the cucumber aside. Peel the onion, put it into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug. Add the cornichons and, with the measuring beaker in place, chop roughly for 5 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.

  Add the soured cream, dill, 70 ml cold water, 1 pinch of sugar, ½ teaspoon of salt and 1 big pinch of pepper and, with the measuring beaker in place, chop for 15 seconds/speed setting 3. Add the sauce to the cucumber and mix. Refrigerate until ready to serve.

  TIPS: This cucumber salad tastes even better if the flavours are allowed to infuse for an hour. Season the cucumber salad with a dash of herb vinegar or a little liquid from the cornichons.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the tomatoes, remove the stalks and cut each tomato into 4 slices. Drain the mozzarella balls and cut each one into 6 slices, then slice each of these down the middle so that you end up with 24 pieces of mozzarella.

  Place the minced meat, egg, salt, pepper and herbs in the blender jug, and, with the measuring beaker in place, mix evenly for 1 minute/speed setting 4. Lightly oil the deep steamer basket and the shallow steamer basket. With damp hands, form 24 meatballs, each about the size of a table tennis ball, out of the meat mixture, and lay these, evenly spaced, in the large and shallow steamer baskets. Place 1 slice of tomato on top of each meatball. Clean out the blender jug thoroughly.

  To make the tomato sauce, peel the onion and garlic clove, halve the onion and place both in the blender jug. With the measuring beaker in place, chop finely with the turbo button/3 seconds. Use the spatula to scrape the onion and garlic down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sauté everything with the roast button/2 minutes/110 °C.

  Add the sieved tomatoes, warm vegetable stock, herbs and sugar to the blender jug. Place the shallow steamer basket in the deep steamer basket, place on top of the blender jug, lock them in place and cook with the steamer button/25 minutes. 5 minutes before the end of the cooking time, carefully lift the lid and lift out the shallow steamer basket, place a piece of mozzarella on top of each meatball, put everything back and cook until done.

  Take out both steamer baskets and set them to one side. Mix the cornflour with 50 ml cold water until smooth, add to the blender jug, and, with the measuring beaker in place, boil for 3 minutes/speed setting 2/100 °C. Season the sauce with salt and pepper to taste.

  Serve the meatballs with the sauce. The meatballs go well with pasta or rice.

  TIP Before serving, add a flavoursome splash of colour by placing 1 fresh basil leaf on each meatball.


SERVING_UNIT: servings
INSTRUCTION:
  Wash the chicken breasts, pat them dry, cut them into chunks and freeze for at least 3 hours.

  Clean and wash the broccoli, cut it into florets and place it in the deep steamer basket. Put 1 litre of water in the blender jug. Put the deep steamer basket on the blender jug, close the lid and cook the broccoli with the steamer button/12 minutes. Once the broccoli has cooked, leave it to cool and then rinse out the blender jug.

  Wash the parsley and shake it dry. Peel the carrots, cut them into thick slices and add to the blender jug along with the parsley. With the measuring beaker in place, chop for 6 seconds/speed setting 6. Remove the vegetables and rinse out the blender jug.

  Tear the bread into pieces and mix with the single cream. Pre-heat the oven to 180 °C.

  Put the chicken in the blender jug along with the egg yolks and bread, and, with the measuring beaker in place, blend for 25 seconds/speed setting 6. Season to taste with salt, pepper, cumin and Worcestershire sauce. With the measuring beaker in place, mix in the carrots, parsley and drained capers for 15 seconds/speed setting 4.

  Grease the loaf tin and spoon in half the purée. Place the broccoli on top, then cover it with the rest of the purée. Bake in the oven for 45 minutes. Leave the chicken terrine to rest in the pan for 5 minutes, then turn it out. Serve warm or cold.


SERVING_UNIT: slices
INSTRUCTION:
  Place all 120 g of the hazelnuts in the blender jug and, with the measuring beaker in place, process for 8 seconds/speed setting 10. Weigh out 70 grams of the hazelnuts and set aside for the filling.

  Put 50 g of hazelnuts, the cubed butter, flour, egg and salt in the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes until you have a smooth dough. Roll the dough into a ball, wrap it in cling film and leave it in the fridge for 1 hour.

  Pre-heat the oven to 200 °C. Grease the quiche tin with butter. Roll out the dough on a floured surface and then drape it over the tin to make the casing. Prick the dough several times with a fork and then bake on the middle shelf of the oven for 10 minutes. Take it out, leave it to cool, then turn down the oven temperature to 180 °C.

  Meanwhile, wash, dry and clean the spring onions for the filling. Heat the clarified butter in a frying pan over a high heat and sauté the spring onions whole. Remove the frying pan from the heat.

  Grate the mozzarella. Wash the herbs, shake them dry and pull off the leaves. Place in the blender jug and, with the measuring beaker in place, process with the turbo button/5 seconds. Use the spatula to scrape the mixture down the inside of the blender jug. Insert the mixer attachment into the blender jug. Place the soured cream, eggs, salt and pepper in the blender jug and, with the measuring beaker in place, beat for 1 minute/speed setting 4. Remove the mixer attachment, add the mozzarella to the soured cream and egg mixture, and, with the measuring beaker in place, mix in for 45 seconds/speed setting 4. Lay the spring onions over the base. Pour over the creamy filling and scatter the remaining hazelnuts on top. Bake on the middle shelf of the oven for 45 minutes.


SERVING_UNIT: cake
INSTRUCTION:
  Heat the milk, yeast and 1 tablespoon of sugar in the blender jug, with the measuring beaker in place, for 2 minutes/speed setting 1/37 °C. Leave the mixture to stand for 10 minutes. Add the rest of the sugar, the vanilla sugar, the eggs, butter, flour and salt and, with the measuring beaker in place, knead with the knead button/2 minutes. Transfer the dough to a bowl, cover with a clean tea towel and leave to prove for 30 minutes, by which time it should have doubled in size. Clean out the blender jug thoroughly.

  Put the ingredients for the crumble topping in the blender jug and, with the measuring beaker in place, process with the knead button. Knead the risen dough again and roll it so that it covers a whole baking tray lined with baking parchment. Use both hands to sprinkle the crumble over the dough, cover the cake and leave to prove for another 20 minutes.

  Pre-heat the oven to 160 °C. Bake the cake in the pre-heated oven for 45 minutes. Take out of the oven and leave to cool.

  Cut the yeast cake into pieces and serve dusted with icing sugar.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the rocket and parsley and shake them dry. Roughly chop the rocket. Tear off the parsley leaves, put them in the blender jug along with the rocket and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Remove the chopped leaves and rinse out the blender jug.

  Put the millet in a sieve and rinse it under hot running water, then put it in the blender jug with the warm vegetable stock. With the measuring beaker in place, cook with the reverse button/12 minutes/speed setting 1/100 °C. Transfer to a large bowl and leave the millet to swell up.

  Meanwhile, peel the onion and slice it into fine rings. Peel the cucumber, deseed if you wish, and cut into small cubes. Wash the tomatoes and cut into quarters. Crumble the sheep’s cheese. Mix everything into the millet, including the rocket and parsley.

  Mix the lime juice and olive oil together and add to the salad, seasoning to taste with salt and pepper. The salad tastes best if it is left to stand for at least 30 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onions, put them in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Peel the carrots and celery. Clean and wash the leek, then pat dry. Cut the vegetables into large chunks, put them in the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds, until they are medium-sized. Use the spatula to scrape the vegetables down the inside of the blender jug and, with the measuring beaker in place, chop once more, if required, with the turbo button/2 seconds. Use the spatula to scrape everything down the inside of the blender jug and then pour in the vegetable stock at room temperature.

  Wash the chicken breasts, pat them dry and put them in the deep steamer basket. Put the deep steamer basket in place, close the lid, and steam the meat with the steamer button. Take out the deep steamer basket, cut the meat into cubes and add them to the soup.

  Add the vermicelli, salt and pepper, then, with the measuring beaker in place, boil with the reverse button/time according to the vermicelli packet instructions + 2 minutes/speed setting 1/100 °C. Season with salt and pepper, scatter chopped parsley over the top and serve.

  TIP If you wish, you could use long-grain rice in the soup instead of vermicelli.


SERVING_UNIT: portions
INSTRUCTION:
  Rinse the raisins with cold water in a sieve and allow to drain well. Then, in a small bowl, marinate in the apple juice.

  In the meantime, separate the eggs.
  Put the egg whites with 1 pinch of salt in the clean, cold blender jug. Insert the mixer attachment and, the measuring beaker not inserted, beat the egg white for 3 minutes/speed setting 4 until stiff.
  After 2 minutes, trickle 2 tablespoons of sugar and the vanilla sugar in through the opening.
  Remove the beaten egg whites, put in a cold place and rinse out the blender jug. Reinsert the mixer attachment.

  Put the egg yolks and the remaining sugar in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3.
  Add a third of the cold milk and a third of the flour and, with the measuring beaker in place, blend for 30 seconds/speed setting 3. Repeat this step with the remaining flour and cold milk.
  With the measuring beaker in place, fold in the egg white and the raisins for 30 seconds/speed setting 2.

  Melt half the butter in a large non-stick frying pan.
  Pour the batter into the pan and, on a low heat, fry the underside of the pancake until golden brown.
  Using two wooden spoons, shred the pancake into irregular-sized pieces.
  Put the almond slivers and remaining butter in small dabs into the pan. Fry the shredded pancake until the pieces are golden brown.
  Arrange the pancake pieces on the plates, dust with icing sugar and serve as soon as possible.

  TIP The raisins can be marinated in rum if no children are eating with you. This dessert can be served with whipped cream.


SERVING_UNIT: loaf
INSTRUCTION:
  Put the yeast, sugar and 250 ml lukewarm water in the blender jug and, with the measuring beaker in place, dissolve for 3 minutes/speed setting 1/37 °C. Add the potatoes, both types of flour, salt and agave syrup and, with the measuring beaker in place, process with the knead button/2 minutes, to form a smooth dough.

  Knead the dough again by hand on a floured work surface. Roll it into a ball, put it in a bowl, cover and leave to prove for 45 minutes. Knead the dough briefly once more, shape it into a loaf of bread and place on an oven tray lined with baking parchment. Cover and leave to prove for another 30 minutes. Pre-heat the oven to 220 °C and bake the loaf for 40 minutes. If the bread looks too pale, bake it for longer.

  TIP It’s best to use floury potatoes for this recipe, as they contain more starch and fall apart more easily when kneaded.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the potatoes and cut or plane them into thin slices. Peel and halve the onion and, with the measuring beaker in place, chop it roughly in the blender jug with the turbo button/3 seconds. Use the spatula to scrape the vegetables down the inside of the blender jug. Add 3 tablespoons of olive oil and the potatoes and, the measuring beaker not inserted, sauté everything with the roast button/3 minutes/100 °C. Transfer to the cooking pot and rinse out the blender jug.

  Put 150 ml hot water in the blender jug, insert the cooking pot containing the potato and onion mixture, and with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C. Remove the cooking pot and leave the potato and onion mixture to drain. Empty out the blender jug.

  Put the eggs in the blender jug with the salt and pepper and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Heat 1 tablespoon of oil in a large coated frying pan, then add the potato and onion mixture and the eggs. First leave the eggs to set over a high heat, then turn the heat down. As soon as the tortilla is firm on the pan side, turn it over using a lid or a large plate placed on top, and fry on the other side. The tortilla should be golden brown on the outside and soft on the inside.

  Serve the tortilla warm.


SERVING_UNIT: portions
INSTRUCTION:
  Take 12 large outer leaves from the cabbage head and cut out the thick stems. Bring water with 1 teaspoon of salt to the boil in a pan and cook the leaves and leaf veins for 5 minutes. Remove and drain.
  Soak the bread roll in the milk for 5 minutes. Then squeeze out thoroughly.
  Remove the core from the remainder of the cabbage, chop the cabbage roughly, wash, drain and put in the blender jug with the leaf stalks. With the measuring beaker in place, chop until medium fine for 10 seconds/speed setting 5.

  Add the meat, the squeezed-out bread roll, 1 egg, 1 teaspoon of salt and ¼ teaspoon of pepper in the blender jug and, with the measuring beaker in place, mix into a homogenous mass using the reverse button/3 minutes/speed setting 3. Then remove and clean the blender jug.
  Now lay 3 cabbage leaves on top of one another. Put some of the meat mixture on top, roll up and tie with kitchen twine.

  Pour the meat stock (at room temperature) into the blender jug. Arrange the cabbage parcels in the deep steamer basket, ensuring that they do not cover all the slits so that the steam can circulate properly. Attach the deep steamer basket to the blender jug, close and cook the cabbage parcels with the steamer button/35 minutes. Once the time has elapsed, remove the steamer basket while closed and put aside.
  Decant the stock from the blender jug and reserve. There should be approximately 250 ml. If not, top up. Pour the stock back into the blender jug. Stir the cornflour with 3 tablespoons of cold water into a smooth paste. Put the flour, cream and cornflour in the blender jug and, with the measuring beaker in place, mix for 3 seconds/speed setting 3/100 °C. Serve the stuffed cabbage parcels with the sauce.

  TIPS Boiled potatoes or mashed potatoes go well with the stuffed cabbage parcels. After steaming, you can also fry the cabbage parcels briefly on all sides in a little butter in a frying pan. If the cabbage parcels turn out a little larger, you can put two parcels in each of the deep and shallow steamer baskets. This does not affect the settings.


SERVING_UNIT: slices
INSTRUCTION:
  Cut the Gouda into chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Remove the cheese and set it to one side.

  To make the dough, put the flour, baking powder, cubed butter, salt and eggs into the blender jug and, with the measuring beaker in place, process with the knead button until you have a smooth dough. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes. Clean out the blender jug thoroughly.

  Clean and wash the leek, pat dry, slice in half lengthways and cut into thin strips. Peel and quarter the onions, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to push the chopped onions down the inside of the blender jug.

  Put 2 tablespoons of oil and the leek into the blender jug and, with the measuring beaker in place, sauté with the reverse button/10 minutes/speed setting 2/100 °C. Transfer the leek to a large bowl and set to one side.

  Cut the ham into small pieces and put into the blender jug with the rest of the oil. The measuring beaker not inserted, cook with the reverse button/2 minutes/speed setting 1/100 °C. Remove the lid of the blender jug and leave it to cool for 5 minutes.

  Place the cream and eggs in the blender jug and, with the measuring beaker in place, process for 30 seconds/speed setting 5.

  Add 200 g cheese and, with the measuring beaker in place, process with the reverse button/25 seconds/speed setting 2.

  Put the leek, ½ teaspoon of salt and 3 pinches of pepper in the blender jug and, the measuring beaker not inserted, process everything with the reverse button/2 minutes/speed setting 3. Use the spatula to stir the mixture through the lid opening.

  Pre-heat the oven to 200 °C and line a baking tray or two springform tins with baking parchment. Roll out the dough thinly and lay it out on the baking tray or the tins, pulling it up and then pressing down to form an edge.

  Pour the leek mixture out over the dough and smooth it out.

  Scatter the rest of the cheese over the leek filling and bake for 30 minutes until golden brown.


SERVING_UNIT: slices
INSTRUCTION:
  Put the flour, baking powder, cubed butter, egg and lemon zest into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes. Form the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

  Grease a tart mould or springform tin. Pre-heat the oven to 190 °C. Roll out two-thirds of the dough on a floured surface to the size of the tin, about 3 mm thick. Line the base and edges of the tin with the dough. Cut off any protruding edges. Spread with base with the cherry jam. Roll out the remaining dough, cut it into 1-cm-wide strips and lay over the jam in a criss-cross pattern.

  Bake the tart in the hot oven for 25 minutes until golden brown. Take the tart out of the oven and leave it to cool for 10 minutes, then carefully separate the edge from the mould or tin, opening up the sides, take out the tart and let it cool off for a little longer.

  Cut the jam tart into slices and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the onion. Peel the apples, cut them into quarters and remove the core. Put the onion, apple and gherkins into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5. Using the spatula, scrape the mixture down the inside of the blender jug.

  Add the soured cream, mayonnaise, yoghurt, dill, salt and pepper, and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 3.

  Cut the herring fillets into small pieces and slice the boiled potatoes. Put both in a bowl and carefully mix in the sauce. Put the salad in the fridge to chill before serving.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 180 °C. To make the dough, put the flour, dried yeast, 70 ml cold water, apple vinegar, oil and eggs into the blender jug and, with the measuring beaker in place, knead to a smooth dough with the knead button. Add the grated cheese, herbes de Provence and salt and, with the measuring beaker in place, mix in for 35 seconds/speed setting 4.

  Turn the dough straight out into a greased loaf tin and bake on the middle shelf of the oven for 55 minutes. If the bread looks too pale, extend the baking time.


SERVING_UNIT: portions
INSTRUCTION:
  Wash, quarter and core the apples. Peel the carrots and cut them into chunks.

  Put the apples and carrots into the blender jug together with the oil and lemon juice and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Transfer the carrot and apple crudités to a bowl, add sugar to taste and serve.


SERVING_UNIT: jars
INSTRUCTION:
  Clean and peel the carrots and cut them into 4-cm-long pieces. Peel the ginger. Wash the lemons and orange under hot water and then dry. Grate off their peel, mix with the brown sugar, then cover and set to one side until you are ready to use it.

  Squeeze the lemons and orange and measure out 125 ml of the juice. Put the carrot pieces, ginger, fruit juice and 125 ml water into the blender jug and, with the measuring beaker in place, boil for 15 minutes/speed setting 1/100 °C. Add the lemon and orange peel and sugar mixture and, with the measuring beaker in place, process for 45 seconds/speed setting 4. Leave the mixture to stand for 30 minutes. Then, with the measuring beaker in place, blend it until smooth for 1 minute/speed settings 5–8, increasing the speed gradually.

  Add the jam sugar and, with the measuring beaker in place, boil for 13 minutes/speed setting 3/100 °C. Test to see whether the jam is at setting point, and continue boiling for a little longer if necessary. Pour the boiling hot jam into sterile jars. Remove any splashes from the edge immediately. Seal the jars and stand them upside down for about 5 minutes, then turn them the right way up and leave to cool completely.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake dry, remove the leaves and, with the measuring beaker in place, chop in the blender jug for 8 seconds/speed setting 6. Then decant and reserve.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the hazelnuts and almonds in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 9. Decant and rinse out the blender jug.
  Put the flour, 130 g of the butter in pieces, 10 g of the sugar, 1 sachet of vanilla sugar, baking powder and the eggs in the blender jug, and, with the measuring beaker in place, stir for 25 seconds/speed setting 4 to make a shortcrust pastry.
  Shape into a ball, wrap in cling film and put in the refrigerator for 30 minutes. Clean the blender jug.

  Pre-heat the oven to 175 °C.
  Put the remaining butter in chunks in the blender jug and, with the measuring beaker in place, melt for 3 seconds/speed setting 3/90 °C.
  Add the hazelnuts and almonds, the remaining sugar and vanilla sugar and 4 tablespoons of warm water to the blender jug and, with the measuring beaker in place, simmer for 5 minutes/speed setting 1/100 °C.

  Grease a baking sheet with butter.
  Roll the pastry out on a floured work surface until it is the thickness of the baking sheet and brush with the apricot jam.

  Arrange the nut mixture on the pastry and bake until golden for 35 minutes. Remove from the oven and allow to cool a little.
  While the cake is still warm, cut into triangles.

  TIPS If the cake looks a little pale, extend the baking time if necessary. Brush the corners with melted dark chocolate and let the nut wedges dry on a cake rack.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and mint, shake dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds. Transfer the chopped herbs to another container and rinse out the blender jug.

  Wash, clean and peel the soup vegetables and cut them into chunks. Peel the onion and garlic, and halve the onion. Deseed the chilli, wash it inside and out, then put it into the blender jug with the soup vegetables, onion and garlic, and, with the measuring beaker in place, chop with the turbo button/6 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.

  Chop the apricots finely. Clean and wash the Brussels sprouts, cutting any large sprouts in half. Drain the chickpeas. Put all of the ingredients except for the parsley and mint into the blender jug and, with the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/100 °C. Stir once with the spatula, then, with the measuring beaker in place, continue simmering with the reverse button/5 minutes/speed setting 1/90 °C. Add the mint and parsley and stir through once before serving.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the yeast, sugar, butter and milk into the blender jug and, with the measuring beaker in place, dissolve for 2 minutes/speed setting 1/37 °C. Add the flour, egg and salt and, with the measuring beaker in place, knead the mixture with the knead button/1 minute 30 seconds. Divide the dough into 8 portions, form them into rolls, cover and leave on a floured worktop for 1 hour 30 minutes to prove.

  Also cut the kitchen paper rolls into 4 equal-sized pieces and wrap them in aluminium foil.

  Divide the dough rolls down the middle and roll them into sausages (approx. 30 cm long). Twist the lengths around once another, wrap each around a cardboard ring and press or join the ends of the dough together.

  Place them on a baking tray lined with baking parchment, cover and leave to prove for 30 minutes.

  Pre-heat the oven to 180 °C. Mix the egg yolk and cream, spread the mixture evenly over the nests, and bake for 18 minutes. Leave it to cool on a wire rack.


SERVING_UNIT: jar
INSTRUCTION:
  Halve and clean the pepper and wash it inside and out. Cut it into chunks, put them in the blender jug with the sun-dried tomatoes and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug. Add the tomato purée, cubed butter, salt and herbes de Provence and, with the measuring beaker in place, blend until smooth for 40 seconds/speed setting 4. Transfer the pepper and tomato butter to a bowl, spread it smooth and keep it in the fridge until you are ready to use it.

  If sealed, it will keep in the freezer for 3 months.


SERVING_UNIT: portions
INSTRUCTION:
  To make the herb quark, wash the herbs and shake them dry. Cut the chives into fine little rings. Remove the leaves from the remaining herbs, put in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug and then, with the measuring beaker in place, continue to chop the herbs again for 10 seconds/speed setting 6. Then use the spatula again to scrape down the inside of the blender jug.

  Wash and clean the spring onions and cut into very thin rings. Peel the garlic clove. Add the quark with the snipped chives, spring onions, mustard, linseed oil, ½ teaspoon of salt and 2 big pinches of pepper to the herbs in the blender jug – alternatively add the frozen herbs at this point. Add the crushed garlic and, with the measuring beaker in place, stir everything using the reverse button/40 seconds/speed setting 3.

  Season the quark to taste with salt and pepper and chill until served. Clean the blender jug. 
  To make the potatoes in their skins, wash them thoroughly, put them in the deep and shallow steamer baskets and sprinkle with 1 teaspoon of salt.

  Pour 1 litre of water in the blender jug, attach the deep steamer basket with the shallow steamer basket to the blender jug, close and cook the potatoes with the steamer button/35 minutes.
  Serve the potatoes with the quark.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the Parmesan into chunks, put it into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 10. Remove from the jug. Peel the shallots, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Using the spatula, push the chopped shallots down the inside of the blender jug.

  Add the cream, vegetable stock and cornflour and, with the measuring beaker in place, process for 15 seconds/speed setting 7.

  Cut the ham into cubes and add to the blender jug along with the peas and Parmesan. With the measuring beaker in place, bring everything to a boil with the reverse button/15 minutes/speed setting 1/100 °C. Season with salt and pepper.

  Meanwhile, cook the penne according to the packet instructions. Add the finished sauce to the drained pasta and fold in well.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion and garlic, quarter the onion and put both ingredients in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug. Clean and quarter the pepper, wash inside and out and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sauté using the roast button/3 minutes.

  Add the minced meat and, the measuring beaker not inserted, brown with the roast button.
  Add the warm vegetable stock, sieved tomatoes, rice, salt, pepper, paprika powder and oregano to the meat and, with the measuring beaker in place, simmer using the reverse button/18 minutes/speed setting 1/100 °C. Check once the cooking time has elapsed that the rice is cooked. Extend the cooking time if necessary. Season with paprika powder, salt and pepper to taste.

  TIP If you would like the mince spicier, add ¼ teaspoon of chilli powder or a dash of sambal oelek.


SERVING_UNIT: glass
INSTRUCTION:
  Put the ice cubes, light rum, pineapple chunks, cream and coconut syrup into the blender jug and, with the measuring cup in place, blend to a smooth purée for 50 seconds/speed settings 8–10, increasing the speed gradually. Pour into a tall glass and serve with a fruit skewer threaded with pineapple, cocktail cherries, apple and star fruit.


SERVING_UNIT: portions
INSTRUCTION:
  To make the mash, clean and wash the parsley root, cut it into dice and put it into the blender jug. Cover with water, add 1 teaspoon of salt and, with the measuring cup in place, boil until soft for 20 minutes/speed setting 1/100 °C. Drain in a sieve and keep warm. Rinse out the blender jug.

  Wash the steaks and pat them dry. Wash the thyme and peel the garlic cloves. Put the hot beef stock, garlic cloves, thyme and peppercorns into the blender jug. Close the blender jug with the deep steamer basket and warm through the seasoned stock with the steamer button.

  Meanwhile, season the steaks lightly with pepper. As soon as the steam cooking function begins, place them in the deep steamer basket. Close the lid. Once the cooking time has come to an end, take out the steaks and wrap them in aluminium foil. Transfer the seasoned stock to another container and measure out 150 ml of it. Rinse out the blender jug.

  To finish the mash, put the cream into the blender jug and, with the measuring beaker in place, bring it to a boil and simmer it for 3 minutes/speed setting 2/100 °C. Add the diced parsley root and season with nutmeg. With the measuring beaker in place, blend everything to a creamy purée for 2 minutes/speed setting 9, season with salt and pepper, then, with the measuring beaker in place, mix in the butter for 30 seconds/speed setting 6.

  Put the measured-out seasoned stock in a saucepan and boil it down for 5 minutes over a high heat, then remove the pan from the stove and stir in the cold butter in small dabs.

  Serve the steaks with the mash and sauce. Pan-fried asparagus goes well with this dish.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and peel the potatoes, cut them into halves or quarters, depending on their size, then place them in the deep steamer basket and sprinkle 1 teaspoon of salt over the top. Put 1 litre of water into the blender jug, insert the deep steamer basket, put on the lid and cook the potatoes with the steamer button.
  Meanwhile, cook the frozen spinach in a pan on the stove, following the packet instructions.

  Remove the deep steamer basket and set it to one side, with the lid still on. Empty out and dry the blender jug.
  Peel and halve the shallots and, with the measuring beaker in place, chop them for 8 seconds/speed setting 6.
  Use the spatula to scrape the chopped shallots down the inside of the blender jug, then add the butter and, the measuring beaker not inserted, melt it for 1 minute/speed setting 2/60 °C.
  The measuring beaker not inserted, sauté the shallots with the roast button/4 minutes/110 °C.

  Add the spinach to the shallots in the blender jug, pour in the cream and, the measuring beaker not inserted, simmer for 4 minutes/speed setting 1/100 °C.
  Then, with the measuring beaker in place, chop for 10 seconds/speed setting 6.
  Add ½ teaspoon salt, ¼ teaspoon pepper and 1 big pinch of nutmeg and, with the measuring beaker in place, process for another 30 seconds/speed setting 4.
  Remove the spinach, season it to taste once more if necessary, then keep it warm and clean out the blender jug thoroughly.

  o make the scrambled eggs, put the eggs, the milk and a glug of mineral water into the blender jug and, with the measuring beaker in place, beat for 10 seconds/speed setting 2.
  Season with ½ teaspoon salt, 2 big pinches of pepper and 2 big pinches of nutmeg, and, with the measuring beaker in place, process for another 30 seconds/speed setting 4.

  Melt the butter in a coated pan over a medium heat, then pour in the egg mixture. Turn up the heat and stir the mixture gently until the eggs begin to set but are still creamy.
  Serve the scrambled eggs with the potatoes and spinach.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and quarter the apples and remove the cores. Put the apple pieces in the blender jug with the sugar, vanilla pulp and lemon juice and, with the measuring beaker in place, simmer for 20 minutes/speed setting 2/100 °C.
  Once the cooking time has elapsed, with the measuring beaker in place, purée for 20 seconds/speed setting 5. Decant and allow to cool. Clean the blender jug thoroughly.

  Peel the potatoes, then wash and quarter them. Peel and quarter the onions. Put onions and potatoes in the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 5. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and then continue to chop, with the measuring beaker in place, for 5 seconds/speed setting 5.

  Put the onion and potato mixture on a muslin cloth or clean tea towel, wrap, twist and press together to squeeze the liquid out of the potatoes. Put the potato mixture back in the blender jug, and add the eggs, potato flour, oats and spices. With the measuring beaker in place, mix using the reverse button/1 minute/speed setting 3.

  Heat the clarified butter in a frying pan, add the mixture portion by portion and fry the potato fritters on both sides until crispy. Serve the hot potato fritters with the warm or cooled apple sauce.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic cloves and deseed and wash the chilli and pat it dry. Add both garlic and chilli to the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape the mixture down the inside of the blender jug. Put 4 tablespoons of oil into the blender jug and, the measuring beaker not inserted, sauté the mixture with the roast button/2 minutes.

  Cut the beef into smaller cubes and rub with 1 teaspoon of salt, 1 teaspoon of pepper and ½ teaspoon of paprika. Put 500 g of the beef into the blender jug and, the measuring beaker not inserted, brown it with the roast button. Transfer the browned meat to a bowl and set to one side.

  Put the remaining oil and the rest of the beef into the blender jug and, the measuring beaker not inserted, brown it with the roast button.
  Meanwhile, halve and clean the peppers, wash them inside and out, and cut them into dice of approximately 1 x 1 cm.

  Add the rest of the browned meat, tomato purée, bay leaves and 400 ml of stock to the blender jug and, with the measuring beaker in place, braise the ragout with the reverse button/1 hour 5 minutes/speed setting 1/95 °C.

  Add the rest of the beef stock, chunks of pepper, 1 teaspoon each of salt and pepper, ½ teaspoon of paprika and the thyme to the blender jug and, with the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/95 °C. Remove the bay leaves.

  Cook the rigatoni according to the packet instructions until it is al dente, then drain, leave to dry and transfer to a warm serving bowl. Serve using the ragout poured over the top.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion, put it into the blender jug and, with the measuring beaker in place, chop it finely with the turbo button/3 seconds. Use the spatula to scrape the chopped shallots down the inside of the blender jug, then add 1 tablespoon butter, and, the measuring beaker not inserted, melt it for 1 minute/speed setting 2/60 °C. The measuring beaker not inserted, sauté the onion with the roast button/3 minutes/100 °C until it looks translucent.

  Drain the beetroot in a sieve, collecting the juice. Put the beetroot and honey into the blender jug and, the measuring beaker not inserted, sauté the mixture with the roast button/2 minutes/100 °C.

  Deglaze by adding the beetroot juice and warm vegetable stock and, with the measuring beaker in place, simmer for 20 minutes/speed setting 1/100 °C. Peel and core the apple, then cut it into dice. Place the apple in the blender jug and, with the measuring beaker in place, process for 2 minutes/speed setting 1/100 °C. Mix the soured cream and horseradish together until smooth.

  With the measuring beaker in place, blend the soup for 45 seconds/speed setting 8, season with salt, pepper and ground caraway, and divide between bowls. Serve the soup with a dab of the soured cream and horseradish.


SERVING_UNIT: servings
INSTRUCTION:
  Put the flour, ½ teaspoon of salt, curd cheese and 70 g butter into the blender jug and, with the measuring beaker in place, knead to form a smooth dough for 1 minute/speed setting 4. Roll out the dough and use to line a greased tart mould or springform tin. Refrigerate for 30 minutes. Clean out the blender jug thoroughly.

  Clean and wash the red cabbage and cut it into chunks. Peel and quarter the onion, put it into the blender jug along with the red cabbage and, with the measuring beaker in place, chop roughly for 8 seconds/speed setting 5. Add the rest of the butter and, the measuring beaker not inserted, sauté with the roast button/3 minutes. Deglaze with the vinegar and warm vegetable stock. Add the sugar and ground cloves and, with the measuring beaker in place, sauté for 10 minutes/speed setting 1/100 °C. Pour the mixture through a sieve, drain and the leave it to cool. Clean out the blender jug thoroughly.

  Pre-heat the oven to 180 °C. Toast the sunflower seeds in a hot, dry pan. Wash the thyme, shake it dry and tear the needles from the stalks. Put the cream, milk, eggs, ½ teaspoon of salt and the pepper into the blender jug and, with the measuring cup in place, mix for 10 seconds/speed setting 4. Spread the cooled red cabbage over the pastry and then pour the cream mixture evenly over the top. Cut the goat’s cheese into small pieces and scatter over, followed by the toasted sunflower seeds and the thyme. Drizzle over a little olive oil. Bake in the oven for 30 minutes until golden brown.
  A green salad makes a good accompaniment to this dish.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion and garlic, and halve the onion. Wash and clean the celery, remove any hard strings and roughly chop it into pieces. Put all of the vegetables into the blender jug and, with the measuring beaker in place, chop into smaller pieces for 5 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug. Add the butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C and then, the measuring beaker not inserted, sauté with the roast button/3 minutes/110 °C.

  Put the chestnuts into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape the chopped chestnuts back down the inside of the blender jug and, the measuring beaker not inserted, stew with the roast button/5 minutes.

  Add the hot vegetable stock and, with the measuring beaker in place, boil for 5 minutes/speed setting 2/100 °C. Add the cream, salt and pepper and, with the measuring beaker in place, blend the soup to a smooth, creamy purée for 1 minute/speed settings 5–9, increasing the speed gradually.

  Wash and clean the chilli and spring onions and cut both into thin rings. Season the soup once more to taste, ladle it into bowls and serve sprinkled with the spring onion and chilli rings.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the butter in the blender jug and, with the measuring beaker in place, melt for 1 minute/speed setting 1/70 °C. Add the flour, dried yeast, sugar, salt and 150 ml warm water to the blender jug and, with the measuring beaker in place, make a yeast dough with the knead button/1 minute. Transfer the dough from the blender jug to a bowl and dust with a little more flour. Cover and leave to prove in a warm place for 30 minutes.

  Knead the dough vigorously by hand once more and then roll out on a floured work surface to form a circle (approximately 40 cm in diameter). Cut it into 18 triangles of roughly equal size as though you are cutting up a cake. Arrange the ham evenly over the top third of the triangles. Now roll the triangles up tightly, from the wide end to the tip, and bend them gently to form a croissant shape.

  Pre-heat your oven to 160 °C (fan). Bring 2 litres of water to a boil in a large pot, stir in the bicarbonate of soda and put the croissants to stand in the water for about 1 minute. Remove, leave to dry off and then arrange on two baking trays covered with baking parchment.

  Sprinkle with the salt and bake in the oven for 20 minutes.


SERVING_UNIT: pieces
INSTRUCTION:
  Crumble the yeast into the blender jug, add 100 ml lukewarm water and, with the measuring beaker in place, process for 1 minutes/speed setting 2/37 °C. Put the butter into the blender jug. Add the onion-flavoured dripping, salt and 160 ml lukewarm water and, with the measuring beaker in place, process with the knead button/2 minutes to form a smooth dough. Take the dough out of the blender jug and knead it briefly by hand on a floured surface. Cover the dough and leave it in a warm place to prove for 1 hour.

  Once the time is up, knead the dough once more and, with floured hands, form it into small rolls. Place the rolls on a baking tray lined with baking parchment, cover and leave to prove for another hour. Meanwhile, pre-heat the oven to 200 °C. Bake the rolls for 20 minutes. If they look a little too pale, extend the baking time.


SERVING_UNIT: pieces
INSTRUCTION:
  Brush 8 ramekins with butter and keep them in the freezer for 30 minutes.

  Pre-heat the oven to 210 °C. Cut the chocolate into pieces and put it into the blender jug, then, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add the butter and, with the measuring beaker in place, melt for 4 minutes/speed setting 2/60 °C. Transfer the mixture to another vessel and clean out the blender jug.

  Put the eggs, sugar and salt into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 5. Then, the measuring beaker not inserted, mix for 60 seconds/speed setting 3, pouring the chocolate and butter mixture slowly in through the filler opening. Add the flour and cocoa powder and, with the measuring beaker in place, mix in for 30 seconds/speed setting 3. Transfer the mixture to the ramekins and bake on the second-bottom shelf of the oven for 12 minutes. Serve the puddings immediately.

  TIP Do not pre-heat the baking tray in the oven, as this could cause the ice-cold ramekins to crack.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the carrots or scrub them thoroughly. Cut the leafy tops down to 3 cm. Put 1 litre of water into the blender jug and place the carrots in the deep steamer basket. Season the carrots with 1 teaspoon of salt and add the sugar. Place the deep steamer basket on the blender jug.

  Cut the pork fillet into 4 slices about the thickness of a thumb, each around 200 g. Run 1 teaspoon of salt and the pepper into the slices. Wrap each steak in 2 slices of ham and tie kitchen twine around them to keep them in place. Wash the rosemary, shake it dry and place it in the shallow steamer basket. Lay the pork fillets on top, insert the shallow steamer basket into the deep steamer basket, close the lid and steam with the steamer button/12 minutes.

  Heat the butter in a pan, then add the honey and mix together. Wash the sprigs of thyme, shake them dry, add to the mixture in the pan and leave it to infuse over a low heat.

  Carefully take out the complete steamer attachment. Keep the meat warm. Toss the carrots with the butter and honey mixture in the pan. Season with salt and pepper, arrange the meat on plates and serve with the carrots.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry and tear the leaves from the stalks. Put the leaves into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6, then transfer to another container. Rinse out the blender jug.

  Wash the pork fillet, pat it dry and cut it into strips. Peel and halve the onion, put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Add the butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C. Add the meat and, the measuring beaker not inserted, sauté everything with the roast button/12 minutes.

  Add the peas, warm vegetable stock, cream and seasonings and, with the measuring beaker in place, warm through with the reverse button/5 minutes/speed setting 1/100 °C. Add the pineapple chunks and, with the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/100 °C. Serve sprinkled with the chopped parsley.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion and garlic clove, halve the onion, and place both in the blender jug. Clean and peel the carrot and celeriac. Clean the pepper and wash it inside and out. Cut the vegetables into rough chunks and put them into the blender jug, along with the onion and garlic. Chop finely with the measuring beaker in place, with the turbo button/4 seconds. Use the spatula to scrape the chopped pieces back down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, sauté with the roast button/10 minutes.

  Deglaze with the warm vegetable stock. Add the tomato purée, paprika and marjoram.

  Peel and dice the potatoes and put them into the blender jug. Then, with the measuring beaker in place, boil with the reverse button/20 minutes/speed setting 1/100 °C.

  Tip the chickpeas into a sieve, rinse them briefly and leave them to drain. Slice the cabanossi and add it to the blender jug along with the drained beans. With the measuring beaker in place, cook with the reverse button/5 minutes/speed setting 1/95 °C. Season with salt and pepper and serve.

  TIP: If the soup is too thin, add 10 g sauce thickener to it and, with the measuring beaker in place, cook with the reverse button/1 minute/speed setting 1/95 °C.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake dry. Remove the leaves from the stalks and put the leaves in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant. Dice the bread rolls into 1 cm cubes.

  Peel the onion, cut in half, put it in the blender jug and, with the measuring beaker in place, chop until medium fine for 6 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the butter in chunks, then, with the measuring beaker not inserted, melt it for 1 minute/speed setting 2/60 °C, then, with the measuring beaker not inserted, sauté the diced onion until transparent using the roast button/3 minutes/100 °C. Put the milk, eggs and salt in the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Add the diced bread, parsley and the flour and, with the measuring beaker in place, mix everything for 1 minute/speed setting 4. Allow the dough to rest for 30 minutes. If the dough is too liquid after resting, add a little flour to it. If it is too solid, use some milk.

  Spread two clean, damp tea-towels on a work surface. Put the bread mixture in two equally sized portions in the middle and shape both into a roll with a diameter of approximately 5 cm and a maximum length of 22 cm. Using the towels, wrap up the dough, press the ends together, twisting them. Place the rolls next to each other in the deep steamer basket. Pour 1 litre of water into the clean blender jug, place the deep steamer basket on the blender jug, close and cook the rolls using the steamer button. Once the cooking time has elapsed, turn the rolls over, and continue to cook using the steamer button/15 minutes, interrupting the heating up process so that the cooking process can start immediately. Then, remove the steamer basket and put to one side. Empty the blender jug and dry it. Allow the dumpling rolls to rest for 10 minutes. After resting, unwrap the dumpling rolls and cut into slices 2 cm thick.


SERVING_UNIT: portions
INSTRUCTION:
  Cook the spaghetti according to the packet instructions. You may not need to add any salt, as the dish will taste very salty in any case thanks to the bacon and pecorino.

  Cut the pecorino into pieces, put it into the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 10. Take out 100 g of the pecorino and set to one side.

  Add the egg and the egg yolks to the rest of the pecorino in the blender jug, add the pepper and, with the measuring beaker in place, process everything for 20 seconds/speed setting 5 to form an evenly textured mixture. Transfer the mixture to a bowl and clean out the blender jug.

  Cut the bacon into cubes or strips and put into the blender jug. Do not add any extra oil. With the measuring beaker in place, sauté with the roast button until translucent and slightly crispy. Leave it to cool off a little on kitchen paper.

  Add the bacon to the bowl with the egg mixture and mix together. When the pasta is done, drain it, then add it straight to the bowl with the sauce and mix everything together. Serve the spaghetti alla carbonara immediately, sprinkling over more pecorino and pepper to taste.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the bacon into cubes, put them into the blender jug along with the oil and, the measuring beaker not inserted, sauté with the roast button. Transfer the bacon to a bowl.

  Wash and clean the asparagus and cut it into 4-cm-long pieces (leaving the heads intact). Peel the potatoes and carrots and cut them into chunks. Put 1 litre of warm vegetable stock into the blender jug. Put the asparagus, potatoes and onions in the deep steamer basket, close the lid, put the deep steamer basket on the blender jug and cook the vegetables with the steamer button/15 minutes.

  Remove the deep steamer basket, transfer the cooking liquid to a separate measuring beaker, measure out 600 ml of it and pour this back into the blender jug. Set the asparagus heads to one side. Put the rest of the asparagus and the chunks of potato and onion, the cream and cornflour into the blender jug and, with the measuring beaker in place, chop for 30 seconds/speed setting 4. Season with salt and pepper and, with the measuring beaker in place, simmer for 10 minutes/speed setting 2/100 °C. Add the cubed bacon and asparagus and, with the measuring beaker in place, bring it back to a boil with the reverse button/3 minutes/speed setting 2/100 °C. Add lemon juice, salt and pepper to taste.

  TIP: Stir 2 tablespoons of freshly chopped chervil and 1 tablespoon of freshly chopped dill into the soup.


SERVING_UNIT: portions
INSTRUCTION:
  Drain the dried tomatoes. Peel and halve the onion and put it with the drained tomatoes in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug. Pour the oil in the blender jug, add the meat and, the measuring beaker not inserted, brown using the roast button.

  In the meantime, clean and quarter the mushrooms. Put the warm stock, tinned tomatoes, 1 teaspoon of salt, ½ teaspoon of pepper, the paprika powder, sugar and 1 tablespoon of dried Italian herbs in the blender jug. Then, the measuring beaker in place, bring to the boil for 8 minutes/speed setting 2/100 °C, then add the penne and mushrooms. Carefully fold in with the spatula and, the measuring beaker not inserted, boil everything using the reverse button/time according to the packet instructions on the penne + 2 minutes/speed setting 1/100 °C. Put the cooking pot on the blender jug to act as a splash guard. Check at the end of the cooking time that the penne are done and the liquid has boiled off sufficiently. If necessary, cook for a little longer. Remove the penne and meat sauce from the blender jug, stir through carefully before serving and season again with salt and pepper to taste.


SERVING_UNIT: pieces
INSTRUCTION:
  Sieve the flour into the blender jug, add all of the other ingredients and, with the measuring beaker in place, process with the knead button/2 minutes to form a smooth dough. Use the spatula to push the dough down the inside of the blender jug, then, with the measuring beaker in place, process for another 20 seconds/speed setting 4 to a smooth dough. Knead it through with your hands once again, wrap it in cling film and leave it to rest in the fridge for 1 hour.

  Pre-heat the oven to 180 °C. Put sections of the dough through the biscuit nozzle of a food grinder and then place then on a baking tray lined with baking parchment. Bake in the oven for 10 minutes until golden. To check whether the shortbread biscuits are done, lift one up to see whether it is brown on the bottom. If not, bake them for a little longer. Leave them to cool on a wire rack.

  TIPS: If you do not have a food grinder, you could use a piping bag with a flat biscuit nozzle. Squeeze out 10-cm-long biscuits, then gently press down on the top of the biscuit with the back of a fork. If you fancy, you could coat half of each biscuit in milk or dark chocolate.


SERVING_UNIT: pieces
INSTRUCTION:
  Grease a large bowl. Put the milk and butter in pieces, both ingredients at room temperature, sugar and crumbled yeast in the blender jug. Then, with the measuring beaker in place, heat for 4 minutes/speed setting 2/37 °C. Add the flour and 1 teaspoon of salt and, with the measuring beaker in place, knead with the knead button/2 minutes. Scrape everything down the inside of the blender jug using the spatula and, with the measuring beaker in place, knead again for 20 seconds/speed setting 4. Put the dough in the prepared bowl, cover with a slightly damp tea towel and allow to prove in a warm place for 1 hour.

  Dust the work surface with flour. Line a baking sheet with greaseproof paper. On a floured work surface, knead the dough through again, shape into a roll and cut into 10 pieces of equal size. Shape the slices into the shape of a bread roll. With a sharp knife, dipped in hot water, lightly score the raw dough balls on their upper surface and arrange on the baking sheet with the scored surface facing upwards. Cover the baking tray with cling film and allow the dough to prove again for 30 minutes.

  Shortly before the proving time has elapsed, pre-heat the oven to 220 °C. Beat the egg with a fork in a small bowl and brush it over the bread rolls generously. Bake the rolls in the hot oven for 10 minutes until golden brown. Then remove the rolls and cool for 20 minutes before serving.

  TIP: If the rolls look a little pale, extend the baking time if necessary.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the shallots, sweet potatoes and carrots. Wash the sweet potatoes and carrots, cut them into chunks, put them into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Transfer the chopped vegetables to a bowl and clean out the blender jug.

  Halve the shallots, put them into the mixer jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6, then use the spatula to scrape the chopped shallot down the inside of the blender jug. Add the butter to the shallots and, the measuring beaker not inserted, sauté for 2 minutes/speed setting 2/100 °C.

  Add the potato and carrot and, the measuring beaker not inserted, sauté for 5 minutes/speed setting 2/100 °C. Add the warm chicken stock and, the measuring beaker not inserted, cook for 15 minutes/speed setting 1/100 °C.

  Peel, quarter and core the apples. Cut 1 small apple into thin strips, drizzle with the lemon juice and set to one side. Cut the other apples into rough chunks.

  When the vegetables are cooked, add the apple chunks, salt and cayenne pepper to the soup in the blender jug. Then, with the measuring beaker in place, blend it until smooth for 30 seconds/speed settings 5–8, increasing the speed gradually.

  Add the thin strips of apple to the soup and serve with a dab of soured cream.


INSTRUCTION:
  Put the vodka, Blue Curaçao, coconut syrup, pineapple juice, cream and 3 ice cubes into the blender jug and, with the measuring beaker in place, mix for 50 seconds/speed setting 8 until the mixture is foamy. Sieve into a highball glass containing the rest of the ice cubes.

  Stir well and garnish with a piece of pineapple and a slice of star fruit.


INSTRUCTION:
  To make the crushed ice, put the ice cubes into the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 6. Add the tequila and orange juice and, with the measuring beaker in place, mix for 20 seconds/speed setting 5.

  Pour the cocktail into a highball glass and slowly add the Grenadine. Garnish with half a slice of kiwi and an orange segment.


SERVING_UNIT: portions
INSTRUCTION:
  Separate the refrigerated eggs. Put the yolks to one side. Put the egg whites in the cold blender jug, insert the mixer attachment and, the measuring beaker not inserted, beat the egg whites for 4 minutes/speed setting 4 until stiff. After 2 minutes, trickle 60 g sugar through the filler opening into the egg whites in the blender jug. Decant the stiff egg whites into a bowl, refrigerate and rinse out the blender jug.

  Put the egg yolks and the remaining sugar in the blender jug, attach the mixer attachment and, with the measuring beaker in place, beat for 1 minute/speed setting 4, until you have a light, frothy mixture. Add the refrigerated mascarpone and, with the measuring beaker in place, stir for 25 seconds/speed setting 3.

  In a beaker, prepare the instant coffee powder according to packet instructions, sweeten with 2 tablespoons of sugar and let the coffee cool down. Add the beaten egg whites to the frothy mixture with the mascarpone and, with the measuring beaker in place, fold in for 30 seconds/speed setting 2.

  Spread a layer of the cream on the base of a flat dish, briefly dip the sponge fingers into the coffee (ensuring that the fingers do not become too soggy) and place on the cream layer.

  Spread a layer of the cream over the sponge fingers, smooth out and create another layer with sponge fingers briefly dipped in sponge fingers – if the lower layer of fingers is vertical, then arrange the second layer horizontally (i.e. facing in the other direction). Spread the cream on top again, smooth out and dust with the unsweetened cocoa powder. Place in the refrigerator for at least 4 hours before serving.

  TIPS
  The tiramisu will keep in the refrigerator for up to 2 days.
  This dessert can be frozen, preferably in portions, and must be eaten within a month. To defrost, place the tiramisu in the refrigerator the evening before.
  Those with a real passion for chocolate can also dust the first cream layer of their tiramisu with the unsweetened cocoa powder if they like!


SERVING_UNIT: portions
INSTRUCTION:
  Wash the herbs, shake them dry and tear the leaves from the stalks. Add the herbs to the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Transfer the chopped herbs to another container.

  Peel and halve the onion, put it into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape the chopped onion down the inside of the blender jug.

  Add the sun-dried tomatoes with 1 tablespoon of its oil, and, the measuring beaker not inserted, braise for 3 minutes/speed setting 1/100 °C. Then allow the blender jug to cool down for 20 minutes without the lid on, away from the base unit.

  Reinsert the blender jug, then add the ricotta and, with the measuring beaker in place, mix for 10 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug and repeat the process if necessary. With the measuring beaker in place, stir in the herbs for 10 seconds/speed setting 4. Season the dip to taste with salt and pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 3.

  TIPS 
  Serve with fresh bread.
  If stored in a cool place and in a closed container, the dip will keep for 4 days.


SERVING_UNIT: loaf
INSTRUCTION:
  Put the crumbled yeast and 320 ml water at room temperature in the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Add the flour and 2 teaspoons of salt and, with the measuring beaker in place, mix into a smooth dough with the knead button.

  Put the dough in a floured bowl, cover with a clean tea towel and allow to prove in a warm place for 1 hour, until the volume has doubled.

  Then, with floured hands, knead the dough through well, put in a loaf tin lined with greaseproof paper, cover and allow the dough to prove for another hour. Pre-heat the oven to 250 °C. Turn down the temperature to 200 °C and bake the bread for 45 minutes. Cool the baked bread on a cake rack.

  TIP: If you prefer a round loaf, prove the bread in a round, not overlarge bowl. Then carefully put it in the pre-heated oven and bake immediately.


SERVING_UNIT: portions
INSTRUCTION:
  Put 1 litre of water into the blender jug. Peel and quarter the potatoes, place them in the cooking pot and insert it into the blender jug. Clean and wash the cabbage, spin it dry and then pull off the leaves or cut it into rough strips. Put the deep steamer basket onto the blender jug and place the cabbage inside it. Arrange the sausages in the shallow steamer basket, insert it into the steamer attachment and close the lid. Cook everything together with the steamer button/30 minutes,

  Take out both steamer baskets and set them to one side. Remove the cooking pot and keep the contents warm. Empty out and dry the blender jug.

  Put the bacon lardons into the blender jug and, with the measuring beaker not inserted, sauté with the roast button/3 minutes. Add the crème fraîche and, with the measuring beaker in place, mix with the reverse button/1 minute/speed setting 3/80 °C. Season with salt and pepper.

  Transfer the potatoes and cabbage to a warm bowl, pour the bacon sauce over the top and mix well. Serve with the sausages.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the sugar in the blender jug and, with the measuring beaker in place, reduce to icing sugar for 10 seconds/speed setting 8. Repeat the process if necessary, then decant. Place the hazelnuts in the blender jug and, with the measuring beaker in place, chop finely for 12 seconds/speed setting 8. Use the spatula to scrape the chopped nuts down the inside of the blender jug, then, with the measuring beaker in place, process for another 10 seconds/speed setting 8. Transfer to another container and set aside, then thoroughly clean out the blender jug.

  Insert the mixer attachment into the blender jug, put the egg whites into the blender jug and, with the measuring beaker in place, beat for 4 minutes/speed setting 4 until they form stiff peaks. Then, the measuring beaker not inserted, set the appliance to 3 minutes/speed setting 4 and trickle 500 g icing sugar and vanilla sugar in through the filler opening in the lid. Use the spatula to scrape the egg white and sugar mixture down the inside of the blender jug, then, with the measuring beaker in place, process for 15 seconds/speed setting 4. Spoon out 10 tablespoons of the beaten egg whites and set to one side.

  Put the cinnamon and chopped hazelnuts into the blender jug and, with the measuring beaker in place, process with the knead button. Use the spatula to push the mixture down the inside of the blender jug, then, with the measuring beaker in place, knead for another 20 seconds/speed setting 4.

  Pre-heat the oven to 130 °C and line 4 baking trays with baking parchment. Use the spatula to transfer the mixture to a bowl. Fill a second bowl with lukewarm water, wet your hands, and form the mixture into walnut-sized balls. Arrange these on the baking trays and make a little indentation in each of them using the handle of a wooden spoon that has been dipped in water.

  Add another 4 tablespoons of icing sugar to the retained beaten egg white and icing sugar mixture and stir with a spoon until smooth. Transfer the mixture to a piping bag and pipe it into the indentations in the balls. Place a whole hazelnut on top of each one.

  Bake the balls for 30 minutes. To check whether the cinnamon balls are done, lift one up to see whether it is brown on the bottom. If not, bake them for a little longer. Leave to cool on a wire rack.

  TIP: The cinnamon balls also taste good with almonds or mixed nuts.


SERVING_UNIT: pieces
INSTRUCTION:
  Insert the mixer attachment into the blender jug. Put the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 3 minutes/speed setting 4. Remove and set them to one side. Remove the mixer attachment and rinse out the blender jug.

  Place the hazelnuts in the blender jug and, with the measuring beaker in place, chop finely for 15 seconds/speed setting 8. Remove and set them to one side.

  Crumble the marzipan into the blender jug, add 275 g nuts, the vanilla flavouring, 250 g of the sieved icing sugar, the cinnamon and salt, and, with the measuring beaker in place, process with the knead button/2 minutes.

  Transfer the mixture to a large mixing bowl and fold in the beaten egg whites. Use your hands to shape the mixture into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

  While the dough is resting, prepare the glaze. Insert the mixer attachment into the clean blender jug. Put the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 3 minutes/speed setting 4. Add the rest of the icing sugar and, with the measuring beaker in place, mix in for 30 seconds/speed setting 2.

  Pre-heat the oven to 180 °C and line 2 baking trays with baking parchment. Scatter the rest of the finely chopped nuts onto the work surface, lay the dough on top of them, cover with a sheet of baking parchment and roll the dough out to 1 cm thick using a rolling pin. Carefully remove the baking parchment and cut out star shapes from the dough. Arrange the pastry stars on a baking tray lined with baking parchment. Spread the stars with the egg white and icing sugar mixture and bake for 12 minutes. To check whether the cinnamon stars are done, lift one up to see whether it is brown on the bottom. If not, bake them for a little longer.

  TIP: As the dough for these cinnamon stars is rather sticky, we recommend dipping your biscuit cutters in icing sugar between each use.


SERVING_UNIT: slices
INSTRUCTION:
  Preheat the oven to 180 °C, grease a loaf tin with butter and scatter in breadcrumbs to coat the sides. Squeeze the lemon and set the juice to one side. Put the poppy seeds into the blender jug and, with the measuring beaker in place, chop finely for 1 minute 30 seconds/speed setting 10. Transfer the poppy seeds to another container and clean out the blender jug.

  Put the eggs, sugar and salt into the blender jug and, with the measuring beaker in place, mix until creamy for 1 minute/speed setting 4. Add the flour, baking powder, cubed butter and poppy seeds and, with the measuring beaker in place, mix for 45 seconds/speed setting 4. Add the lemon juice and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Transfer the dough to the loaf tin and bake in the oven for 50 minutes. Insert a wooden skewer into the cake to see whether it is done, baking for longer if necessary. Take out the cake, leave it to cool in the tin for 10 minutes, then carefully turn it out and leave it to cool on a wire rack.

  To make the glaze, squeeze out the lemon and mix the juice with the icing sugar until smooth. Spread the glaze over the cake once it is cool.


SERVING_UNIT: jars
INSTRUCTION:
  Break the chocolate into pieces and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 8. Transfer into a bowl and place in the refrigerator.

  Put the milk, sugar, vanilla sugar and cornflour into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then, the measuring beaker not inserted, cook for 10 minutes/speed setting 3/90 °C. Decant into a cold bowl and allow to cool completely in a cold bain marie. Wash the blender jug and allow it to cool.

  Insert the mixer attachment, pour the cream into the blender jug and, with the measuring beaker not inserted, whip until stiff for 1 minute/speed setting 4, keeping a close eye on it. Then decant the cream and put in the refrigerator.

  Pour the cooled vanilla cream into the blender jug with the quark and, with the measuring beaker in place, mix for 7 seconds/speed setting 5. Then add to the cream, mix everything carefully and chill.

  Rinse out the blender jug. To make the sauce, with the measuring beaker not inserted, bring the strawberries with the sugar and the vanilla sugar to the boil for 10 minutes/speed setting 2/90 °C. Then decant and allow to cool completely.

  Layer the cream and the sauce alternately in the jars, ensuring that the final layer is strawberry sauce. Sprinkle with the white chocolate, and serve.


SERVING_UNIT: tart
INSTRUCTION:
  Put the pudding rice into the blender jug with 30 g raw cane sugar, the lemon zest and 280 ml water and, with the measuring beaker in place, boil with the reverse button/20 minutes/speed setting 1/100 °C. Then, with the measuring beaker in place, continue to mix with the reverse button/10 minutes/speed setting 1. Pour into a bowl and allow to cool. Wash the blender jug thoroughly and rinse in cold water.

  Grease the tart dish with butter and dust with the breadcrumbs. Wash and trim the rhubarb and slice into 1-cm pieces. Attach the mixer attachment, put the eggs and the remaining sugar into the blender jug and, with the measuring beaker in place, mix for 5 minutes/speed setting 4, until frothy. Then remove the mixer attachment.

  Pre-heat the oven to 200 °C. Add the quark and pudding rice alternately through the filler opening, while continuing to mix with the reverse button/2 minutes/speed setting 3.

  Put ⅔ of the mixture into the tart dish, add the rhubarb on top and spread the remaining mixture on top of the rhubarb. Sprinkle with the almonds and bake for approximately 50 minutes on the middle shelf.

  TIP: Also tastes delicious with strawberries, damsons or apricots.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and trim the rhubarb and slice into pieces approximately 1 cm wide. Put into the blender jug with the honey and sea buckthorn juice and, the measuring beaker not inserted, cook with the reverse button/7 minutes/speed setting 1/80 °C. Then allow to cool.

  Fill 4 glasses with alternating layers of granola and yoghurt. Arrange the cooled rhubarb on top and garnish with lemon balm leaves.

  TIP: Vary by using other seasonal fruits. Orange juice can be used instead of sea buckthorn juice.


SERVING_UNIT: slices
INSTRUCTION:
  To make the pastry, cut the butter into cubes and put into the blender jug with the flour, salt, sugar and egg. With the measuring beaker in place, knead everything with the knead button. Shape the pastry into a ball, wrap in cling film and put in the refrigerator for at least 1 hour. Clean the blender jug thoroughly.

  In the meantime, wash the asparagus thoroughly. Peel the lower third of the green asparagus and remove the woody end. Completely peel the white asparagus and cut off the woody end.

  Cut the asparagus into pieces 3 cm long, place them in the shallow steamer basket and season with salt, pepper and sugar. Hang the shallow steamer basket in the deep steamer basket and close. Pour 1 litre of water into the blender jug and cook the asparagus with the steamer button/15 minutes. Remove the shallow steamer basket and put aside closed. Rinse out the blender jug with cold water and dry.

  To make the topping, halve the Parmesan and, with the measuring beaker in place, chop with the turbo button/3 seconds. Add all the remaining ingredients for the topping and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Decant the topping and put in the refrigerator until needed.

  Grease the springform tin and pre-heat the oven to 200 °C. Roll the pastry out on a floured surface and line the tin with it. Pull the pastry up to form a 3 cm edging, and prick the base with a fork several times.

  Line the pastry with greaseproof paper, lay baking beans on top and blind-bake for about 12 minutes. Then remove the paper and baking beans. Turn the oven down to 180 °C. Pour the topping onto the pastry, place the asparagus pieces on top and bake the quiche for 40 minutes.


SERVING_UNIT: tartlet
INSTRUCTION:
  Put the biscuits into the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 10. Then decant. Put the butter and sugar into the blender jug and, with the measuring beaker in place, melt for 3 minutes/speed setting 2/100 °C. Then add the biscuit crumbs and, with the measuring beaker in place, mix for 1 minute/speed setting 3.

  Put a small cake ring (9 cm diameter) on a plate lined with greaseproof paper and press down the biscuit mixture evenly. Chill for 30 minutes and clean the blender jug.

  Break the chocolate into four pieces, put into the blender jug and, with the measuring beaker in place, melt for 2 seconds/speed setting 3/100 °C. Using a pastry brush, spread the chocolate on the biscuit base and chill again. Rinse out the blender jug thoroughly.

  Wash, trim and pat the strawberries dry. Reserve 3 berries for decorating. Put the remaining berries into the blender jug and, with the measuring beaker in place, blend for 8 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.

  Soak the gelatine according to packet instructions. Add half the quantity of marshmallows and the lemon juice to the strawberry purée in the blender jug and, with the measuring beaker in place, melt for 5 minutes/speed setting 2/70 °C.

  Squeeze out the gelatine, add and, with the measuring beaker in place, dissolve for 20 seconds/speed setting 2. Decant the mixture and refrigerate for 30 minutes.

  Once chilled, beat the cream until very stiff and fold into the marshmallow and strawberry mixture. Spread the strawberry mixture on the biscuit base.

  Arrange the remaining marshmallows on top and press down lightly. Chill for at least 2 hours, or preferably overnight.

  Take a knife and run it around the edge of the tin, and carefully press the tartlet out. Then cut the remaining strawberries into small pieces and use to decorate.

  TIP: Quadruple the quantities to make a small cake. The cream stays stiff longer if you add ½ sachet of whipping cream stabiliser to the cream before beating it.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the shallot, place in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.

  Trim, wash and dry the radishes. Trim, wash and roughly chop the apple and pepper. Put the radishes, apple, pepper, sheep’s cheese, olive oil, mustard, salt, sugar and lemon juice into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Season the salad again and serve.

  TIP: Decorate the salad with chive rings and chopped walnuts.


SERVING_UNIT: portions
INSTRUCTION:
  Remove the outer leaves of the sweetheart cabbage and then cut into quarters. Cut out the stalk. Wash the cabbage and drain well. Then cut into rough pieces and, with the measuring beaker in place, chop in portions in the blender jug for 4 seconds/speed setting 7. After each stage, decant the chopped cabbage into a large salad bowl. Sprinkle the chopped cabbage with ½ teaspoon of salt and mix in thoroughly using your hands. Rinse out the blender jug.

  Drain the mandarins and halve the segments. Peel and halve the onions. Wash the parsley and shake dry. Remove the leaves from the stalks and put into the blender jug with the onion. With the measuring beaker in place, chop with the turbo button/1 second. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step. Add the onion and parsley mixture with the mandarins to the cabbage in the bowl and mix well.

  Dry-fry the coriander and cumin seeds in a frying pan on a medium to high heat, until they begin to smell fragrant. Then decant into a mortar. Allow to cool down briefly and then crush roughly with the pink pepper berries. Sprinkle the spice mixture over the coleslaw.

  Whisk the orange zest, orange juice, oil and balsamic vinegar in a cup with a fork and add to the slaw. Mix everything through well and season to taste with salt and pepper. Allow the flavours to infuse for at least 30 minutes before serving.


SERVING_UNIT: jars
INSTRUCTION:
  Put all the ingredients apart from the mint into the blender jug. Then, the measuring beaker not inserted, heat for 7 minutes/speed setting 2/100 °C and put the cooking pot on the lid as a splash guard.

  Wash the mint, pat dry and put it in the blender jug. The measuring beaker not inserted, simmer with the reverse button/8 minutes/speed setting 1/100 °C. Once again, put the cooking pot on the lid as a splash guard.

  Once boiled, remove the mint (take care – it will be hot!). Stir carefully with the spatula, so that the resulting foam settles a little. Skim off the remaining foam with a spoon.

  Pour the jelly into sterilised screw-top jars, seal well and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool to room temperature.


SERVING_UNIT: piece
INSTRUCTION:
  Thoroughly wipe the eggs with a cloth soaked in vinegar or kitchen paper.

  To make the blue and green dye, trim the cabbage, cut into rough pieces, wash and dry, and then chop in portions, with the measuring beaker in place, for 5 seconds/speed setting 5.

  Add 600 ml water and cook the cabbage, with the measuring beaker in place, for 45 minutes/speed setting 1/100 °C. Empty the blender jug and reserve the liquid. Pour the liquid immediately into 2 freezer bags and add 1 teaspoon of bicarbonate of soda to each one. Rinse out the blender jug.

  To make the pink dye, pour the vinegar from pickled beetroot into a freezer bag.

  To make the lilac dye, pour the elderberry juice into a freezer bag.

  To make the golden-yellow dye, boil 300 ml hot water with turmeric, with the measuring beaker in place, for 5 minutes/speed setting 2/100 °C. Pour the yellow liquid with the turmeric and 1 tablespoon of vinegar into a freezer bag.

  Put 3 eggs into each freezer bag. Clean the blender jug thoroughly.

  Pour 1 litre of water into the blender jug. Knot or clip all the freezer bags to ensure preferably no air is in the bags and then place in the deep steamer basket. Attach the lid and cook the eggs with the steamer button.

  Once the cooking time has elapsed, open the freezer bags, remove the eggs and allow to air-dry.

  TIP: All these natural dyes will produce a much stronger colour, if the eggs sit in their dye bath for several hours or overnight before cooking them. If a mishap should occur, it is best to treat fabrics with ox-gall soap. NOTE Vegetable dyes are the most natural way to dye eggs. The eggs will not be as brightly coloured as those dyed with synthetic dyes, but will have their own, very special charm. Dyes can be created with a number of foodstuffs such as coffee, carrots, beetroot, elder, spinach, onions and cabbage. For the sake of practicality, the eggs are boiled and dyed in one step in the steamer attachment. This always follows the same principle: 300 ml liquid and 3 raw eggs are put inside 1 freezer bag. Seal well and then place in the steamer attachment. You can cook up to 5 bags with eggs in at the same time.


SERVING_UNIT: bottle
INSTRUCTION:
  Pour 650 ml hot water into the blender jug. Add the raspberry syrup, sweets and sugar pearls and, with the measuring beaker in place, heat for 9 minutes/speed setting 3/80 °C.

  Then, with the measuring beaker in place, chop for 40 seconds/speed settings 4–8, increasing the speed gradually. Pour the drink into a sterilised, sealable bottle.

  TIP: If the syrup is too sweet, dilute with plenty of water before consuming. Woodruff or another fruit syrup can be used instead of raspberry syrup. The glitter effect works best if the basic syrup is not too dark.


SERVING_UNIT: muffins
INSTRUCTION:
  Roughly dice the cheese and Parmesan. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Decant and wipe out the blender jug.

  Peel the shallots and garlic, and halve the shallots. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add 20 ml olive oil and sauté the shallots and garlic, the measuring beaker not inserted, for 2 minutes/speed setting 1/120 °C. Then add the tinned tomatoes, 1 teaspoon of salt, sugar, pepper and the Italian herbs. Close the lid and put the cooking pot on the filler opening as a splash guard. Reduce the tomato sauce, the measuring beaker not inserted, for 10 minutes/setting 1/120 °C. Decant into a bowl and allow to cool.

  Wash the blender jug thoroughly and rinse in cold water. Pre-heat the oven to 200 °C.

  Put the quark with 60 ml oil, the egg and oregano into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Add the flour with the baking powder and and 1 teaspoon of salt and, with the measuring beaker in place, work into a dough with the knead button.

  Put the dough on a floured work surface and knead again by hand. Work in as much flour as required to create a smooth dough. Roll out into a rectangle (40 x 20 centimetres).

  With the oil, grease the holes of a 12-hole muffin tin.

  Spread the tomato sauce on the dough, sprinkle ⅔ of the cheese on top and top with the salami or ham. Starting with the longer side, roll up the dough, then cut into 12 slices (preferably with a bread knife). Place the slices in the muffin holes.

  Sprinkle with the remaining cheese and bake on the middle shelf for 25 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Put the rice in the cooking pot, insert into the blender jug, sprinkle over 1 teaspoon of salt and pour 1 litre of water over the rice into the blender jug. Attach the deep steamer basket.

  Wash and trim the cauliflower and divide into florets. Arrange 300 g of the florets in the deep steamer basket. Put the lid on and cook with the steamer button/5 minutes.

  Meanwhile, wash the chicken fillets, pat dry, cut them into 3-cm pieces and put them into a bowl. Add the paprika powder, garam masala, cumin and 10 ml olive oil to the meat, and mix well. Check if the rice is done and extend the cooking time if necessary. When the rice is cooked, remove the cooking pot with the rice and keep warm. Continue cooking the cauliflower for 5 minutes/speed setting 1/120 °C, then remove the steamer attachment and put aside closed. Empty the blender jug.

  Peel and halve the onion, peel the garlic cloves, and put both ingredients into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the chicken and the remaining olive oil and, the measuring beaker not inserted, sauté with the roast button. Put the tomato purée, 1 teaspoon of salt, 1 teaspoon of pepper and the chopped tomatoes into the blender jug and, with the measuring beaker in place, sauté with the reverse button/4 minutes/speed setting 1/120 °C. Add the cream and, with the measuring beaker in place, continue to simmer with the reverse button/2 minutes/speed setting 1/120 °C.

  Put the rice, cauliflower, cashew nuts and the contents of the blender jug into a big bowl and carefully mix together.

  TIP: If you like you can use coconut milk instead of cream.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the potatoes and cut into dice measuring 0.5 cm.

  Peel and quarter the onions, put them into the blender jug and chop for 5 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug. Add the oil and sauté with the roast button/3 minutes.

  Insert the mixer attachment in the blender jug. Add the diced potatoes and sauté with the roast button.

  In the meantime, wash the pepper and courgette, remove the core from the pepper and cut the vegetables into small pieces. Decant the diced potatoes and the onions into a sieve and allow to drain.

  Beat the eggs in a bowl. Add the potatoes and onions, the pepper and the courgette. Season with salt and pepper.

  Pour 1 litre of water into the blender jug, and attach the steamer attachment. Line the shallow steamer basket with greaseproof paper, ensuring that the steam slits on the sides are not covered. Insert the shallow steamer basket and carefully pour in the tortilla mixture. Cook the tortilla with the steamer button/25 minutes. Once the cooking time has elapsed, carefully remove the lid and then remove the tortilla with the greaseproof paper from the shallow steamer basket.

  TIP: Also tastes delicious with small pieces of chorizo.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the hazelnuts and almonds into the blender jug, and with the measuring beaker in place, chop for 8 seconds/speed setting 8. Then decant into a large bowl. Add the mixed flakes, trail mix, ground linseed and sugar, and stir everything together.

  Put the coconut oil and honey into the blender jug and, with the measuring beaker in place, melt for 5 minutes/speed setting 1/50 °C. Add the nut butter and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Add all the dry ingredients and, with the measuring beaker in place, stir with the reverse button/1 minute/speed setting 3.

  Pre-heat the oven to 175 °C, and line a baking tin with greaseproof paper.

  Pour the nut mixture into it evenly, and press down very firmly and evenly with a palette knife. Bake the mixture for 25 minutes on the middle shelf. Allow to cool a little in the tin. Remove carefully from the tin, and cut into bars using a sharp knife.

  Store the bars in an airtight tin and eat within a week.


SERVING_UNIT: pieces
INSTRUCTION:
  To make the salsa, wash the coriander, shake dry and remove the leaves. Peel the onion and garlic and cut both in half. Put the coriander leaves into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Wash and halve the tomatoes, and remove the seeds. Add the tomato halves to the onions in the blender jug and, with the measuring beaker in place, chop for 4 seconds/speed setting 5. Season with cayenne pepper, lime juice, salt and pepper so that it is spicy and slightly sharp. Then decant and clean the blender jug.

  Pre-heat the oven to 200 °C. To make the taco shells, cut up the cheese roughly, put in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Decant the cheese and divide equally between 2 separate little bowls.

  Trim and peel the carrots, cut each one into 4 pieces, put into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Add 50 ml water and, with the measuring beaker in place, cook for 5 minutes/speed setting 1/100 °C. Decant the carrots, drain in a sieve and cool until lukewarm. Rinse out the blender jug with cold water and dry.

  Put the eggs, coconut flour, psyllium husks, a pinch each of salt and pepper, the carrots, and one of the small bowls of cheese into the blender jug and, with the measuring beaker in place, knead with the knead button/1 minute.

  On a baking sheet lined with greaseproof paper, place 4 dough balls with plenty of space between them. Use your hands to make them as thin and round as possible. This works particularly well if your hands are damp. (If you have a small oven, to ensure that the tacos do not merge into one another, bake on 2 baking sheets one after the other.)

  Bake the tacos for 12 minutes until the edges are slightly brown and the dough is firmer. Allow the tacos to cool down a little, remove them from the greaseproof paper carefully, shape them into taco shells, place in an ovenproof dish so that they keep their shape.

  Wash the lettuce, spin it dry and cut into strips 1–2 cm wide.

  Cut the steak into thin strips and fry vigorously in a frying pan with very little oil, turning frequently, for 3 minutes. Season with pepper and salt.

  Fill the taco shells with strips of lettuce, tomato salsa, strips of steak and the rest of the grated cheese. Fold together and enjoy.


SERVING_UNIT: cheesecake
INSTRUCTION:
  Line the base of the springform tin with greaseproof paper. Cut the butter into little pieces. Place all the ingredients for the dough in the blender jug and, with the measuring beaker in place, process into a dough for 30 seconds/speed setting 7.

  Remove the dough from the blender jug and, on a floured surface, knead through again by hand. Put ⅔ of the dough into the springform tin and pull the edges up about 3 cm. Clean the blender jug.

  Put the ingredients for the filling into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Spread the mixture on the cake base.

  Pull little pieces out of the remaining dough and arrange on the top of the cake. Wrap cling film all round the cake.

  Rinse out the blender jug and pour in 1.5 litres of water. Attach the deep steamer basket and place the cake tin on top of 2 crossed forks on the base of the jug. Close the lid.

  Cook the cake with the steamer button/1 hour. Then, without pre-heating time, cook it again with the steamer button/30 minutes.

  Once the cooking time has elapsed, remove the cake and carefully unwrap it. Let it cool completely in the tin, then run a knife around the edge and release the cake from the tin.


SERVING_UNIT: portions
INSTRUCTION:
  Drain the dried tomatoes and peel the garlic. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Put the chopped tomatoes, tomato purée, sugar, salt and pepper into the blender jug and pour 600 ml water on top.

  Trim, deseed and wash the peppers and cut into fine strips. Place in the deep steamer basket and sprinkle with 1 teaspoon of Italian herbs. Place the gnocchi in the shallow steamer basket and attach it to the steamer attachment. Close the lid and cook everything for 20 minutes/speed setting 1/120 °C. In the meantime, crumble the sheep’s cheese.

  Once the cooking time has elapsed, remove the steamer attachment and put aside closed and, the measuring beaker not inserted, boil the tomato sauce down for 2 minutes/speed setting 2/120 °C. Put the cooking pot on the filler opening as a splash guard.

  Then put the measuring jug in place and mix the tomato sauce for 8 seconds/speed setting 8.

  Pour the tomato sauce over the gnocchi and peppers and sprinkle the goat’s cheese on top.


SERVING_UNIT: arancini
INSTRUCTION:
  Dissolve the saffron in the hot stock. Cut the Parmesan into rough pieces and, with the measuring beaker in place, chop finely in the blender jug for 10 seconds/speed setting 10. Decant into a bowl and briefly rinse out the blender jug.

  Peel the shallots and garlic and quarter the shallots. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Add 25 g butter and the olive oil and, the measuring beaker not inserted, stew with the roast button/3 minutes. Add the risotto rice and, the measuring beaker not inserted, sweat with the roast button/5 minutes/100 °C. Add 250 ml hot stock and, the measuring beaker not inserted, reduce with the roast button/3 minutes.

  Then add the remaining stock and simmer everything with the reverse button/18 minutes/speed setting 1/95 °C.

  Put the cooking pot on the lid as a splash guard. Once the time has elapsed, add the Parmesan and the remaining butter and mix in for 10 seconds/speed setting 4.

  Line a baking sheet with greaseproof paper and spread the rice over it. Allow to cool completely, decant into a bowl and put in the refrigerator, preferably overnight.

  Divide the rice mixture into 8 portions. Drain the mozzarella and cut into 8 slices. Divide the ham into 8 portions as well. Roll each portion of rice into a ball and press the mozzarella and the ham into the middle.

  With slightly damp hands, form into typical arancini shapes. Then coat the arancini in flour, then in beaten egg and finally in breadcrumbs.

  Put the sunflower oil in a high-sided pan and heat it up. To test whether it is hot enough, insert the handle of a wooden spoon. If little bubbles rise up, it is at just the right temperature.

  Deep-fry the arancini in portions for 4–5 minutes until they are golden. Drain on kitchen paper. They can be enjoyed hot or cold.


SERVING_UNIT: portions
INSTRUCTION:
  Put the Parmesan into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Then decant.

  Put the bread roll into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Wash the basil, shake dry and remove the leaves from the stalks. Put the leaves into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 8. Then decant and reserve.

  Drain the mozzarella well, cut into rough pieces, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Then decant and clean the blender jug.

  Trim and wash the aubergines and cut into slices 1 cm thick. Divide between the deep steamer basket and the shallow steamer basket and sprinkle with a total of 1 teaspoon of salt.

  Peel the shallots and halve, then peel the garlic. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, brown with the roast button/2 minutes.

  Add the tomatoes, 200 ml water, 1 teaspoon of salt, sugar and pepper, attach the steamer attachment and steam the aubergines for 20 minutes/speed setting 1/120 °C. Remove the steamer attachment, place the aubergines on kitchen paper, cover with kitchen paper and weigh down with a chopping board. Add the basil to the tomato sauce in the blender jug and, the measuring beaker not inserted, boil the sauce down for 15 minutes/speed setting 1/100 °C. While doing this, put the cooking pot on the lid as a splash guard.

  Pre-heat the oven to 200 °C. Grease an ovenproof dish (24 x 20 cm).

  Sprinkle a third of the bread roll crumbs in the dish. Then put the following ingredients in the dish in this order: one-third of the aubergines, one-third of the parmesan, half the mozzarella, one-third of the breadcrumbs and a third of the tomato sauce. Then create a second layer in the same way. Finish the dish with the remaining aubergine slices, pour the remaining sauce on top, sprinkle with the remaining parmesan and bake on the middle shelf for 25 minutes. Remove, allow to cool a little, and serve.

  TIP: Serve with a green salad in a light vinaigrette.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake it dry. Remove the leaves from the stalks and put into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6 and then decant.

  Peel and halve the shallots and, with the measuring beaker in place, chop them in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug.

  Wash and trim the carrots and celery, peel the carrots, and cut both vegetables into rough pieces. Put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/4 minutes.

  Press the sausage meat out of the skins and chop roughly. Put into the blender jug and, the measuring beaker not inserted, fry with the roast button/3 minutes.

  Add the orecchiette and pour on the hot chicken stock until everything is covered. Then, the measuring beaker not inserted, boil with the reverse button/time according to the pasta packet instructions/speed setting 1/110 °C. While doing this, put the cooking pot on the lid as a splash guard. Check to see if the pasta is cooked, and, if necessary, cook for up to 2 minutes longer.

  3 minutes before the cooking time elapses, add the rinsed and drained white beans.

  Finally, with the measuring beaker in place, mix in the parsley with the reverse button/5 seconds/speed setting 2. Season with salt and pepper to taste and serve immediately in deep bowls.


SERVING_UNIT: jars
INSTRUCTION:
  Put 50 g peanuts into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 7. Decant into a bowl. Put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10.

  Add the remaining peanuts and, with the measuring beaker in place, mix for 30 seconds/speed setting 10. Use the spatula to scrape the mixture down the inside of the blender jug, then add the groundnut oil and stir in for 30 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug again.

  Finally, put the chopped peanuts into the blender jug and, mix everything with the reverse button/20 seconds/speed setting 1. Decant into sealable jars.

  TIP To make a smoother peanut butter, simply miss out the first stage, blending all the peanuts together in one go. Peanut butter can be used as a spread, in Asian dishes or as an ingredient for other recipes, including baking.


SERVING_UNIT: bottles
INSTRUCTION:
  Hang the tea bags in the blender jug, pour over 1 litre of boiling water, close and steep for 10 minutes. Then remove the tea bags. Add the sugar, citric acid and lemon juice and, with the measuring beaker in place, boil for 10 minutes/speed setting 2/100 °C.

  Pour the tea concentrate while still hot into sterilised bottles, allow to cool and store in a cool place until required.

  TIP: A refreshing drink for summer: pour the ice tea concentrate into glasses to a depth of about 4 cm and serve as desired with sparkling mineral water and ice cubes. As an optional extra, add a few fresh or frozen berries.


SERVING_UNIT: portions
INSTRUCTION:
  Put the cream and the egg yolks in the blender jug and, with the measuring beaker in place, whisk for 20 seconds/speed setting 5. Decant the egg and cream mixture, chill, and rinse out the blender jug.

  Peel the onion and, with the measuring beaker in place, chop using the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug and, the measuring beaker not inserted, sauté 25 g butter using the roast button/3 minutes/110 °C. Dust flour over the top, avoiding the blade as best as possible and, with the measuring beaker in place, stir for 2 minutes/speed setting 1/95 °C until smooth. Then, the measuring beaker not inserted, simmer for 5 minutes/speed setting 2/90 °C whilst pouring 250 ml of hot vegetable stock slowly through the filler opening.

  Wash and peel the asparagus. Cut off the lower, woody ends. Cut the asparagus spears into pieces 4 cm long and put into the blender jug with 1 litre of hot vegetable stock.  Add the remaining butter and the sugar and, with the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/100 °C. Remove 4 tablespoons of asparagus pieces and put to one side. Then, with the measuring beaker in place, blend the soup for 1 minute/settings 3–8, increasing the speed gradually.

  Then, the measuring beaker not inserted, mix the soup for 1 minute/speed setting 2/70 °C whilst pouring the egg and cream mixture slowly through the filler opening. Then season the soup to taste with salt, pepper, nutmeg and lemon juice, as desired. Wash the chives, shake dry and chop into little rings. Garnish the soup with the asparagus pieces, chive rings and 1 tablespoon of spray cream per bowl.

  TIPS: If serving an adult-only meal, replace 250 ml of stock with a dry white wine. If you like your soup a little smoother, stir 30 g cornflour into a little cold water, put it into the blender jug and bring everything to the boil, with the measuring beaker in place, for 2 minutes/speed setting 2/100 °C.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onions, cut into quarters, place in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant and put to one side. Peel and roughly dice the celeriac and carrots. Trim the leek, wash thoroughly and also cut into rough pieces.

  Roughly dice the beef. Put the beef and marrow bones in the cooking pot. Pour 1 l cold water and the salt into the blender jug. Attach the cooking pot and, with the measuring beaker in place, bring to the boil for 10 minutes/speed setting 1/130 °C. Then with the measuring beaker in place, simmer for 50 minutes/speed setting 1/90 °C.

  Then remove the cooking pot and put aside. Add the onions, soup greens, bay leaf, cloves and peppercorns to the blender jug, reattach the cooking pot with the meat and marrow bones and, with the measuring beaker in place, simmer with the reserve button/90 minutes/speed setting 1/90 °C.

  Remove the cooking pot and put aside. Pour the stock through a fine sieve into a saucepan, add 500 ml hot water and season with salt. Remove fat and tendons from the meat as required, cut into bite-size pieces and put aside. Remove the boiled bones. Clean the blender jug.


SERVING_UNIT: portions
INSTRUCTION:
  Crumble the yeast and put it with the sugar and 150 ml lukewarm water in the blender jug and, with the measuring beaker in place, heat up for 3 minutes/speed setting 2/37 °C. Sieve the flour into the blender jug and, with 2 tablespoons of oil and ½ teaspoon of salt, with the measuring beaker in place, knead using the knead button into a smooth dough. Briefly knead through by hand on a floured work surface. Put the dough in a bowl, cover with a tea towel and allow to rise in a warm place for 2 hours. Clean the blender jug thoroughly.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and quarter the onions. Trim the leek, wash thoroughly and cut half a leek into rings. Cut the remaining leek in half lengthways, cut roughly into pieces and place in the blender jug with the onions. With the measuring beaker in place, chop using the turbo button/4 seconds. Use the spatula to scrape down the inside of the blender jug.

  Add 2 tablespoons of oil and, measuring beaker not inserted, braise the leek and onions using the roast button/2 minutes. Add the minced meat and, measuring beaker not inserted, brown with the roast button/5 minutes. Add ½ teaspoon of salt, 3 pinches of pepper, the leek rings and the hot stock and, with the measuring beaker in place, bring to the boil with the reserve button/5 minutes/speed setting 1/100 °C. Add the processed cheese to the soup and, with the measuring beaker in place, melt with the reserve button/5 minutes/speed setting 1/90 °C. Finally, season to taste with salt and pepper, and serve.

  TIP: If no children are eating with you, replace 100 ml of the stock with dry white wine.


SERVING_UNIT: portions
INSTRUCTION:
  Soak the bread roll in cold water. Rinse and drain the anchovies, peel the onion and cut in half. Put the onion and the anchovies in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6.

  Separate the egg, reserving the yolk. Squeeze out the bread roll thoroughly and put it in the blender jug with the onion and anchovies. Add the minced meat, egg white, ½ teaspoon of salt and 3 pinches of pepper. Then, with the measuring beaker in place, mix into a homogenous mass for 1 minute/speed setting 4.  Make 12 balls from the mixture and place them in the deep steamer basket. Clean the blender jug.

  Pour the hot meat stock into the blender jug, attach the closed deep steamer basket to the blender jug and cook the meatballs using the steamer button.

  Remove the closed steamer basket, decant the meat stock and reserve.

  Put the butter in chunks in the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 1/100 °C. Add the flour and, with the measuring beaker in place, cook in the butter for 3 minutes/speed setting 1/100 °C. Pour on the reserved meat stock and, with the measuring beaker in place, simmer for 10 minutes/speed setting 3/90 °C.

  Add the capers and lemon juice to stock in the blender jug. Mix the egg yolk with 2 tablespoons of cold water and also add to the blender jug. With the measuring beaker in place, mix everything using the reverse button/30 seconds/speed setting 3. Season the sauce with salt and pepper to taste.

  Put the meatballs in the still-hot sauce in the blender jug, close the lid and leave for 10 minutes. Arrange the meatballs on plates.

  TIPS: Enhance the sauce at the end with 100 ml cream and a dash of brine from the caper jar. Serve with boiled potatoes or rice.


SERVING_UNIT: portions
INSTRUCTION:
  Put the Harzer Roller cheese in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Scrape down the inside of the blender jug using the spatula, then add the cream, milk and butter in dabs to the cheese and, with the measuring beaker in place, heat up for another 8 minute/speed setting 3/70 °C until the cheese is evenly melted.

  Add the quark, bicarbonate of soda, egg yolks and the caraway if desired, and with the measuring beaker in place, heat everything for 3 minutes/speed setting 3/70 °C.

  Decant the cheese mixture and allow to cool completely. Stir from time to time.

  TIPS: The cheese will keep for around 6 days in the refrigerator. Before consuming, remove from the refrigerator 2 to 3 hours in advance, otherwise it will be too hard. Serve the cheese with chunky farmhouse bread and onion rings.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the onion and put it into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 6. Peel the celeriac and carrot, cut them into roughly sized pieces and, with the measuring beaker in place, chop roughly for 6 seconds/speed setting 5. Use the spatula to scrape the vegetables down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, sauté using the roast button/5 minutes. Deglaze with the warm vegetable stock. Dice the meat into 1.5 cm cubes and add to the stock. Add the bay leaves, salt and pepper and, with the measuring beaker in place, bring to the boil using the reverse button/15 minutes/speed setting 1/100 °C.

  Peel, wash and dice the potatoes and wash, prepare and cut the beans in half. Put both vegetables into the blender jug and, with the measuring beaker in place, simmer with the reverse button/20 minutes/speed setting 1/95 °C. Then remove the bay leaf, add the savoury and, the measuring beaker not inserted, boil everything down with the reverse button/35 minutes/speed setting 1/95 °C.
  Before serving, season to taste with salt and pepper.

  TIPS Add 1 tablespoon of crème fraîche (30% fat) at the end and, with the measuring beaker in place, stir in using the reverse button/5 minutes/speed setting 1/95 °C. This makes the soup creamier. Instead of using boneless beef, you can also use coarse smoked sausage or bacon. Cut the sausage into slices, dice the bacon and add to the soup 10 minutes before the end of the cooking phase. If you like it more substantial, render 150 g diced bacon in a frying pan in addition to the boneless meat and stir it into the soup.


SERVING_UNIT: portions
INSTRUCTION:
  Sort, wash and dry the herbs and remove any coarse stalks. Cut the chives into little rings, put the remaining herbs in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. If necessary, use the spatula to scrape the herbs down the inside of the blender jug and repeat the procedure. Decant the herbs and rinse out the blender jug.

  Put 500 ml lukewarm water in the blender jug, put the cooking pot in place, place 6 eggs in it and, with the measuring beaker in place, boil using the steamer button/12 minutes. Remove the cooking pot, rinse the eggs with cold water and peel. Empty the blender jug and rinse it out with cold water.

  Taking the hard-boiled eggs, separate the whites from the yolks. Put the boiled yolks in the blender jug with the mustard and oil and, with the measuring beaker in place, mix until creamy for 20 seconds/speed setting 5.

  Put the herbs with the chives, yoghurt, soured cream and the cooked egg white in the blender jug, add the lemon juice and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Season to taste with salt and pepper. Decant the green sauce and place in the refrigerator. Rinse out the blender jug.

  Thoroughly scrub the potatoes under running water, but do not peel. Fill the blender jug with 1 litre of water and put the potatoes in the deep steamer basket. (Depending on their size, cut them in half first.) Attach the closed deep steamer basket to the blender jug, and cook the potatoes using the steamer button/30 minutes.

  In the meantime, to poach the remaining eggs, bring plenty of water and the vinegar to the boil in a large saucepan. Break the eggs one by one and put each in a cup. Carefully let the eggs slide out of the cups into the water. This works particularly well if you beat the water firmly with a whisk to create a whirlpool. Simmer the eggs for 1 minute on a low heat. Remove the pan from the hob and let the eggs steep for about 4 minutes. Serve the potatoes in their skins with the green sauce. Remove the poached eggs from the water one by one using a slotted spoon, drain and arrange on the plates.


SERVING_UNIT: portion
INSTRUCTION:
  To make the hollandaise sauce, make sure that all the ingredients are at room temperature.

  Peel the potatoes and asparagus, and cut the woody ends off the asparagus. Wash the potatoes, cut into quarters, place in the cooking pot and sprinkle the salt on top. Arrange the asparagus in the deep steamer basket. Pour 1 litre of water in the blender jug, add 1 pinch of sugar and 1 teaspoon of butter, hang the cooking pot inside the blender jug and attach the deep steamer basket, closed, on top.  Cook using the steamer button, then put the deep steamer basket to one side. Remove the cooking pot and keep the potatoes warm. Empty the blender jug and rinse out with cold water.

  To make the sauce, put the butter in chunks in the blender jug and, with the measuring beaker in place, melt for 6 minutes/speed setting 2/70 °C. Decant and let the blender jug cool down for 10 minutes.

  Insert the mixer attachment in the blender jug. Put the egg yolk and stock in the blender jug, and, with the measuring beaker in place, emulsify for 8 minutes/speed setting 3/70 °C. After it has been mixing for 3 minutes, pour the melted butter slowly onto the lid of the blender jug so that it drips past the measuring beaker onto the moving blade. Add the butter over a period of 2 minutes. Season the sauce to taste with salt, pepper and lemon juice. Serve the asparagus with the potatoes and the hollandaise sauce.


SERVING_UNIT: jar
INSTRUCTION:
  Clean the red cabbage, remove the stem, wash and cut into rough pieces. Peel the onion, then peel the apple, core and cut into quarters. Put the onion and apple in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add the remaining ingredients and, the measuring beaker not inserted, mix with the reverse button/30 seconds/speed 3, whilst stirring with the spatula through the lid opening. Decant into a bowl, or leave in the machine as you prefer, and allow to infuse for at least 1 hour, but preferably overnight.

  Then with the measuring beaker in place, boil the red cabbage with the reverse button/1 hour/speed setting 1/100 °C. Season to taste with salt and pepper, and if necessary, add a little sugar. Remove the clove and check if the cabbage is cooked through. If not, with the measuring beaker in place, continue to cook the cabbage with the reverse button/10 minutes/speed setting 1/100 °C.

  TIP: If you want to preserve the red cabbage for later, take a newly washed 500 ml jar while it is still hot from the dishwasher and place it upside down on a clean tea-towel until it is filled. If washing by hand, do a final rinse of the jar in clear water that is as hot as possible, and place it on the tea-towel to drain. Pre-heat the oven to 100 °C. Once cooked, fill the prepared jar with the red cabbage while hot. Close the jar and cook the red cabbage in the oven for 70 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the chives and basil and shake dry. Pluck off the basil leaves and cut the chives into little rings approximately 3 cm long. Put the chives and basil in the blender jug, and, with the measuring beaker in place, chop with the turbo button/1 second. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step. Wash, trim and dry the cucumber, but do not peel, and cut into pieces 4 cm wide. Add to the herbs in the blender jug and, with the measuring beaker in place, chop roughly for 3 seconds/speed setting 5. Then decant everything and rinse out the blender jug.

  Clean and wash the courgette and cut into slices 2 cm thick. With the measuring beaker in place, chop roughly for 4 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add 3 tablespoons of olive oil and the unpeeled garlic clove. Then, the measuring beaker not inserted, cook with the roast button/5 minutes. Then decant and allow to cool. Remove the garlic clove and peel.

  As desired, either slice the olives into thin rings or, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Decant and briefly rinse out the blender jug.

  To make the dressing, put the garlic clove, vinegar, mustard, the remaining olive oil, salt and pepper in the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 6.

  Halve or quarter the cherry tomatoes, as desired. Wash the rocket, shake dry and cut in half depending on its size. Halve the mozzarella balls, or leave as they are, as wished.

  Put all the ingredients in a large salad bowl and mix.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the onion, peel the garlic and put both in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 10 and then use the spatula to scrape the mixture down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes/120 °C.

  Trim the mushrooms, remove the stalks, and gently scrape out the inside of the mushrooms using a spoon so that more meat will fit inside. Add the scraped-out mushrooms to the onions in the blender jug. Season the minced meat with a teaspoon each of salt and pepper and divide the meat between the mushrooms. Put any remaining minced meat into the blender jug, and, the measuring beaker not inserted, sauté with the roast button/3 minutes/120 °C.

  Place the stuffed mushrooms in the shallow steamer basket. Peel the potatoes and cut into rough pieces. Arrange in the deep steamer basket and season with a teaspoon each of salt and pepper. Pour the warm vegetable stock into the blender jug, attach the steamer attachment, hang the shallow steamer basket inside, close the lid and steam everything for 25 minutes/speed setting 1/120 °C. Five minutes before the end, lay the cheese slices on top of the mushrooms and put the lid back on.

  Remove the shallow steamer basket and put aside. Drain the liquid out of the blender jug through a sieve and reserve. Pour half of the liquid including the contents of the sieve back into the blender jug.

  Put the crème fraîche, cream, flour and tomato purée into the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed settings 6–10, increasing the speed gradually. Then, the measuring beaker not inserted, bring to the boil for 5 minutes/speed setting 1/100 °C.

  Serve the stuffed mushrooms with the potatoes and the sauce.

  TIP: Instead of boiled potatoes, mashed potatoes, a green salad or baguette make good alternative side dishes.


SERVING_UNIT: bottle
INSTRUCTION:
  Insert the mixer attachment. Put all the ingredients into the blender jug and, the measuring beaker not inserted, boil down for 25 minutes/speed setting 2/100 °C.

  Carry out a set test, putting a teaspoon of the hot balsamic glaze on a cold plate, then tip the plate slightly. If it runs easily, cook the balsamic glaze for another minute. Then try again. If after a short time the mixture is wrinkling, it has passed the set test. Pour while hot into a sealable glass bottle, seal immediately and let cool.

  TIPS: The balsamic glaze thickens when cooling – take it out of the refrigerator about 30 minutes before use and stir until smooth. The balsamic glaze keeps in the refrigerator for approximately four months.


SERVING_UNIT: buns
INSTRUCTION:
  Put the butter in pieces, the milk, the sugar and the crumbled yeast into the blender jug. The measuring beaker not inserted, heat for 3 minutes/speed setting 1/37 °C. Put the measuring beaker in place and allow the mixture to rest for 2 minutes.

  Then add the flour, the salt and the egg and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Lightly dust a bowl with flour and put the dough in it. Dust with flour, cover and allow to prove for at least 30 minutes in a warm place.

  Pre-heat the oven to 200 °C, and line a baking sheet with greaseproof paper. Knead the dough again on a floured work surface and make 8 rolls. Place the rolls on the greaseproof paper and allow to prove again for 10 minutes under a tea towel.

  During this time, beat the egg yolk with the milk, brush the rolls with it and sprinkle as desired with sesame or poppy seeds, or salt. Bake for approximately 25 minutes on the middle shelf until golden.

  Allow to cool completely before using.


SERVING_UNIT: portions
INSTRUCTION:
  Soak the white bread in a bowl of lukewarm water. Put the pepper berries into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Then decant. Peel the garlic, put it into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds.

  Wash, dry and trim the pepper, tomatoes and cucumber. Cut the pepper and salad tomatoes into quarters and roughly chop the cucumber. Wash the asparagus, peel the bottom third and remove the woody ends. Chop 1 asparagus spear into fine little pieces using a knife and put to one side to use as decoration. Cut the remaining asparagus into rough pieces. Cut the cherry tomatoes into quarters and put to one side for decoration.

  Squeeze out the bread thoroughly and put it with the pepper, tomato, cucumber, asparagus, vinegar, oil, ¼ teaspoon of salt and 2 pinches of pepper into the blender jug with the garlic. With the measuring beaker in place, mix for 40 seconds/speed setting 7.

  Season the gazpacho again with pepper and salt and pour into glasses or bowls. Serve decorated with chopped asparagus, cocktail tomatoes and red pepper berries.

  TIP: The soup tastes even better if you chill it for an hour before serving or simply mix it with a handful of ice cubes.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the onion and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the olive oil. Then, the measuring beaker not inserted, sweat with the roast button/3 minutes.

  In the meantime, wash and peel the potatoes and cut into rough pieces. Trim and wash the pepper and cut into thin strips.

  Put the tomato purée and sugar into the blender jug together with the onion and, the measuring beaker not inserted, sauté with the roast button/3 minutes. Add the chopped tomatoes, vegetable stock at room temperature, potatoes, paprika powder, bay leaves, cloves and allspice, and, with the measuring beaker in place, boil with the reverse button/15 minutes/speed setting 1/100 °C.

  Add the strips of pepper and drained sauerkraut and, with the measuring beaker in place, boil again with the reverse button/15 minutes/speed setting 1/100 °C until the potatoes are soft. If the potatoes are still too hard, extend the cooking time by a few minutes. Remove the bay leaves and season to taste with salt and pepper.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion, 1 garlic clove and the carrots. Halve the onion and cut the carrots into rough pieces. Put them into the blender jug with the garlic and, with the measuring beaker in place, chop for 15 seconds/speed setting 5. Then use the spatula to scrape the mixture down the inside of the blender jug. Add 20 ml olive oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes/120 °C. Decant and clean the blender jug.

  To make the mashed avocado, peel 1 garlic clove, chop in the blender jug with the measuring beaker in place for 10 seconds/speed setting 5, and use the spatula to scrape the mixture down the inside of the blender jug. Wash the tomato, dry, remove the stalk, cut into quarters, put with the garlic clove and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Halve the avocados, remove the stones and scrape the flesh out of the skin with a spoon. Juice the lime. Add the quark, avocados, 1 teaspoon each of salt and pepper and half of the lime juice and, with the measuring beaker in place, mix for 10 seconds/speed setting 6. Place the mashed avocado into a bowl and chill. Wash and dry the blender jug.

  Wash the parsley and coriander, pat it dry, remove the leaves from the stems and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Rinse the chickpeas in cold water and drain. Put them with the breadcrumbs, egg, cumin, carrot mixture and 2 teaspoons each of salt and pepper into the blender jug and chop for 10 seconds/speed setting 6. Decant the chickpea mixture and clean the blender jug.

  Shape the mixture into 4 patties and, in a frying pan, fry with the remaining oil on both sides until golden. In the meantime, put the tomato purée, agave syrup and the remaining lime juice into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 6.

  Slice the rolls. Wash the rocket and shake it dry. Spread one side of the roll with mashed avocado, the other with the homemade ketchup, top with rocket and a chickpea patty, and serve.

  TIP: If you like, place a slice of feta on top of the chickpea patty. Blackcurrant mustard goes well with this, instead of ketchup.


SERVING_UNIT: portions
INSTRUCTION:
  Put the flour, milk, mineral water, eggs, herbs and ½ teaspoon of salt into the blender jug and, with the measuring beaker in place, mix for 35 seconds/speed setting 4. Decant the pancake batter into a bowl and rinse out the blender jug.

  Trim and wash the Swiss chard, remove the hard stalks and chop roughly. Peel the onions and cut into eighths. Put the chard and onions into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step.

  Add the olive oil and butter and, the measuring beaker not inserted, sauté for 5 seconds/speed setting 2/100 °C. Add the cream cheese, 1 teaspoon of salt, pepper and nutmeg and, the measuring beaker not inserted, stir with the reverse button/1 minute/speed setting 1. Decant into a bowl and allow to cool.

  Brush the frying pan with only a light layer of oil and, from the pancake batter, fry 8 thin pancakes. Then allow to cool. Then brush with the cold chard filling, roll up tightly and wrap each one in cling film. Store in the refrigerator.

  Shortly before your guests arrive, unwrap the cling film, cut the pancakes into bite-size pieces and secure with skewers. As an optional extra, thread a cherry tomato onto each skewer.

  TIP: Also tastes delicious with fresh spinach.

  VARIATION: Fill the warm pancakes with the chard and cream cheese mixture and layer in a lightly greased ovenproof dish. Sprinkle with approximately 100 g mountain cheese and gratinate in an oven heated to 200 °C (fan).


SERVING_UNIT: portions
INSTRUCTION:
  Cut a piece of aluminium foil (20 x 30 cm). Cut the sheep’s cheese into 18 dice and place on the foil. Sprinkle the olive oil and the herbs on top. Roll up the foil like a sweet.

  Trim and peel the carrots and slice, trim and wash the broccoli and divide into florets. Wash and slice the courgettes, trim and quarter the mushrooms.

  Pour 1 litre of water into the blender jug.

  Attach the deep steamer basket. Place the carrots in the deep steamer basket, and place the aluminium-wrapped sheep’s cheese in the shallow steamer basket. Hang the shallow steamer basket in the deep steamer basket, close, and cook everything with the steamer button/10 minutes.

  Put the remaining vegetables in the shallow steamer basket and continue to cook everything with the steamer button/10 minutes without the heating-up stage.

  Once the cooking time has elapsed, remove the vegetables, arrange on plates and season as desired with salt and pepper. Serve the sheep’s cheese with the herb stock. Serve with baguette.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onion and garlic cloves. Quarter the onion and put it with the garlic into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Then decant.

  Wash and peel the beetroot and carrots and cut into rough pieces. (As beetroot will dye your hands, wear kitchen gloves.) With the measuring beaker in place, roughly chop in the blender jug for 4 seconds/speed setting 6. If the mixture still has large pieces in it, scrape everything down the inside of the blender jug and, with the measuring beaker in place, chop for another 3 seconds/speed setting 6. Then decant.

  Put the eggs, psyllium and lupin flour into the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Add the chopped vegetables and the onion and garlic mixture. Season with the salt and pepper and, with the measuring beaker in place, mix for 40 seconds/speed setting 4. Decant into a bowl. With damp hands, form around 12 fritters from the mixture. In a frying pan, fry in batches in a generous quantity of oil until golden on both sides.

  Clean the blender jug thoroughly.

  To make the ricotta cream, wash the chives and parsley and shake dry. Peel the garlic clove. Cut the chives into rings about 3 cm in length, and add to the blender jug with the parsley and garlic. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug and repeat the previous step, if necessary. Add the oregano, ricotta and milk. Season with salt and pepper and, with the measuring beaker in place, mix for 40 seconds/speed setting 4. Decant the ricotta cream into a bowl and serve with the warm fritters.


SERVING_UNIT: bread
INSTRUCTION:
  Pour the wheat and rye grains into the blender jug and, with the measuring beaker in place, chop for 1 minute/speed setting 10. Use the spatula to scrape the flour down the inside of the blender jug and repeat the process twice. Decant the flour and sieve half the flour into a separate bowl.

  Pour 250 ml lukewarm water into the blender jug with the sugar and the crumbled the yeast. Then, with the measuring beaker in place, warm the mixture up for 3 minutes/speed setting 1/37 °C. Add the sieved flour, the olive oil and the salt and, with the measuring beaker in place, knead with the knead button/2 minutes. Add the coarse flour and, with the measuring beaker in place, knead again with the reverse button/3 minutes/speed setting 1.

  Grease a loaf tin and pour the dough into it. Cover and allow the dough to rise in a warm place for 1 hour.

  Wrap the tin in cling film and poke 12 holes into the cling film using a small, pointed knife. Pour 1.25 litres of water into the blender jug, put the tin in the deep steamer basket, close, and attach the steamer attachment to the blender jug.

  Steam the bread with the steamer button/1 hour. Once the time has elapsed, remove the cling film, turn the bread out of the tin and allow to cool completely.


SERVING_UNIT: jar
INSTRUCTION:
  Put the salt with all the other ingredients into the blender jug and chop finely for 30 seconds/speed setting 10. Decant into a screw-top jar and seal securely. If all the ingredients were completely dry, it will keep for several weeks.

  To make a salad dressing out of the powder, simply mix 1 teaspoon of homemade salad seasoning with 3 tablespoons of oil and 2 tablespoons of water.

  TIP: The citric acid can be omitted. When preparing a dressing, add vinegar instead, according to taste.


SERVING_UNIT: jars
INSTRUCTION:
  Pre-heat the oven to 200 °C.

  Cut the peppers into quarters, deseed, wash inside and out and then stand on a baking sheet with the skin facing upwards. Bake for 30 minutes until the skin starts to blister. After baking them, put the pepper pieces in a freezer bag and seal. Allow to sweat for 20 minutes, then peel them.

  Peel and cut the shallot into quarters, and also peel the garlic clove. Put them in the blender jug and, with the measuring beaker in place, chop using the turbo button/2 seconds. Use the spatula to scrape the mixture down the inside of the blender jug, add the oil and brown, the measuring beaker not inserted, using the roast button/3 minutes.

  Add the pepper pieces, sugar, 1/2 tsp salt, paprika powder, chilli powder and apple cider vinegar and, with the measuring beaker in place, blend for 8 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug.

  Then without the measuring beaker inserted, simmer for 35 minutes/speed setting 2/80 °C and put the cooking pot on the lid as a splash guard. Pour while still hot into sterile screw-top jars and seal securely.

  TIPS: Ajvar will keep for approximately 4 weeks in a cool, dry place. The sauce goes well with freshly toasted bread and grilled meat.

  VARIATION If you like it spicier, add a chilli pepper (deseeded and washed), cut into large pieces, with the shallot and clove of garlic in the blender jug.


SERVING_UNIT: jars
INSTRUCTION:
  Put the sugar in the blender jug and, with the measuring beaker in place, pulverise for 25 seconds/speed setting 10. Use the spatula to scrape the resulting icing sugar down the inside of the blender jug.

  Wash the untreated lemon in hot water, dry and zest. Put the zest in the blender jug and then squeeze all the lemons. Put 150 ml lemon juice with the eggs and butter chopped into chunks in the blender jug, and without the measuring beaker inserted, simmer for 25 minutes/speed setting 2/90 °C.

  Pour the lemon curd while still hot into sterile jars that hold 150 ml and close firmly.

  TIPS: The lemon curd will keep for around 3 weeks in the refrigerator. Curd is also delicious made with orange or lime juice. It can be served spread on toast or used to enhance desserts, cakes and flans.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic and put in the blender jug with the olives. Wash the herbs, shake dry and remove the stalks. Add the herbs to the blender jug and, with the measuring beaker in place, chop finely with the turbo button/3 seconds. Use the spatula to scrape everything down the inside of the blender jug.

  Cut the sheep’s cheese into chunks and put it in the blender jug with the cream cheese, tomato purée, 2 pinches of pepper and 1 pinch of chilli flakes. With the measuring beaker in place, mix for 20 seconds/speed setting 3.

  Pour into a bowl and serve immediately.

  TIP: Serve with crispy baguette. VARIATIONS Instead of tomato purée, simply use 3 sun-dried tomatoes in oil with the olives at the start of the recipe. Butter can be used instead of cream cheese.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and wash the potatoes, cut into quarters or halves depending on their size, and place in the cooking pot.

  Drain the sauerkraut well and squeeze out gently.

  Pour 1 litre of hot meat stock into the blender jug, hang the cooking pot with the potatoes inside in the jug, attach the deep steamer basket on top and add the juniper berries, bay leaf, caraway, 1 pinch each of salt and pepper, and the gently teased-out sauerkraut. Make sure that a few of the ventilation slits remain uncovered.

  Close the steamer basket and cook everything with the steamer button/10 minutes.

  Then carefully remove the lid from the steamer basket, place the pork on the sauerkraut and cook everything again for 25 minutes/speed setting 1/120 °C.

  Remove the steamer attachment and put aside closed. Remove the cooking pot with the potatoes in, empty the blender jug and rinse out.

  Put the milk at room temperature in the blender jug and, with the measuring beaker in place, heat up for 5 minutes/speed setting 1/95 °C.

  Add the potatoes, butter, a pinch each of nutmeg, pepper and salt, and, with the measuring beaker in place, purée the potatoes for 30 seconds/speed setting 3. Add a little more milk if necessary.

  Add the fried onions and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2.

  Wash the parsley, shake dry, remove the leaves from the stalks and chop finely. Remove the bay leaf from the sauerkraut, arrange the pork on the plates with the sauerkraut and puréed potatoes, and serve sprinkled with parsley.

  TIP
  If you would like your potatoes to be a little tastier, mix 375 g potatoes with 375 g celery or diced pumpkin. Otherwise, continue as described above.


SERVING_UNIT: portions
INSTRUCTION:
  Put 150 ml water and ½ teaspoon of salt in the blender jug and, with the measuring beaker in place, bring to the boil for 3 minutes 30 seconds/speed setting1/100 °C. Add the bulgur and, with the measuring beaker in place, mix for 10 seconds/speed setting 2. Decant into a bowl and allow to swell for 15 minutes. Rinse out the blender jug with very cold water.

  Peel and halve the shallot and put in the blender jug. Clean, wash and cut the pepper into quarters, then chop into large pieces. Break 200 g of feta into pieces, put in the blender jug with the pepper and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the bulgur to the mixture, and, the measuring beaker not inserted, mix everything using the reverse button/45 seconds/speed setting 3. Help the process by stirring using the spatula through the lid opening. Season to taste with salt and pepper.

  Clean, wash and halve the courgettes, and scrape out the flesh using a spoon. Place the courgette halves so that they fit in one layer in a dish and fill them with the bulgur mixture. Rinse out the blender jug.

  To make the sauce, score the tomatoes crossways, scald with boiling water, remove the skins, cut into quarters, and remove the seeds and stalks. Wash the basil, shake dry and remove the leaves from the stalks.

  Peel the onions and garlic, cut the onions in half, and put them with the garlic and basil in the blender jug. With the measuring beaker in place, chop using the turbo button/5 seconds. Use the spatula to scrape down the inside of the blender jug. Add the tomatoes and, with the measuring beaker in place, chop for 8 seconds/speed setting 4. Add the olive oil, tomato purée and vegetable stock powder, season with thyme, ½ teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, cook for 20 minutes/speed setting 2/100 °C.

  Pre-heat the oven to 180 °C.

  Pour the finished sauce into the dish, ensuring that approximately half the courgettes are covered with sauce and the rest of the sauce is in between them. Crumble the remaining feta over the courgettes and bake in a hot oven for 30 minutes.


SERVING_UNIT: pieces
INSTRUCTION:
  Cut the cheese into rough pieces and put them in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 8.

  Put the flour, baking powder, egg, butter in pieces, and the salt in the blender jug, and with the measuring beaker in place, knead into a smooth dough using the knead button.

  Pre-heat the oven to 200 °C.

  Roll the dough out on a floured surface until 0.5 cm thick and, using the pastry wheel, cut into strips 1 cm wide. Then place the sticks on a baking sheet lined with greaseproof paper. Whisk the egg in a cup. Twist the pastry strips, brush with a little egg wash and sprinkle with sesame seeds. Bake the cheese straws for 15 minutes until golden. If the straws look a little pale, extend the baking time if necessary.

  TIP: The cheese straws can be enhanced as desired, for example with 1 teaspoon of dried herbs added to the dough, or sprinkled with a little paprika powder instead of sesame seeds.


SERVING_UNIT: slices
INSTRUCTION:
  Insert the mixer attachment in the blender jug and pour in the cream. The measuring beaker not inserted, beat for 5 minutes/speed setting 3 until stiff, making sure not to over-beat. If the cream is not yet stiff, extend the beating time minute by minute and continue to watch carefully on setting 3 until the cream is stiff. Remove the cream and chill in the refrigerator until needed. Then remove the mixer attachment and clean the blender jug.

  Break the biscuits into rough pieces, put in the blender jug and, with the measuring beaker in place, crush for 10 seconds/speed setting 8. Add the butter in pieces and with the measuring beaker in place, mix into a smooth batter for 15 seconds/speed setting 6. Spread the batter on the base of the springform tin, press down firmly and put it in the refrigerator. Clean the blender jug.

  Pour the jelly crystals and 250 ml cold water into the blender jug and, with the measuring beaker in place, mix for 5 seconds/speed setting 3. Leave to soak for 5 minutes in the blender jug and then, with the measuring beaker in place, heat for 4 minutes/speed setting 3/70 °C. Remove the lid and allow to cool for 5 minutes. Add the sugar, vanilla sugar, cream cheese and lemon juice to the jelly crystals in the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 5 to make a smooth mixture. Then add the stiff whipped cream and, with the measuring beaker in place, mix for 8 seconds/speed setting 5. Pour the mixture onto the cooled biscuit base and chill for at least 5 hours until firm.

  VARIATIONS: The flan can be varied using different flavours of jelly crystals.


SERVING_UNIT: portions
INSTRUCTION:
  Put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug. Add the raspberries and, with the measuring beaker in place, blend for 30 seconds/speed settings 6–8, increasing the speed gradually.

  Separate the eggs and use the egg yolk in another recipe. Put the egg white into the blender jug and, with the measuring beaker in place, mix for 5 seconds/speed setting 5. Attach the mixer attachment and, with the measuring beaker in place, mix for 1 minute/speed setting 4 until creamy. Then serve immediately.

  TIP: If you prefer a creamier consistency, put the ice cream in the deep freezer for a few hours. Other fruits can be used instead of raspberries, if desired.


SERVING_UNIT: portions
INSTRUCTION:
  Put the almonds into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant. Mix the almonds and 20 g sugar in a saucepan. Stir the almond and sugar mixture on a high heat until the sugar caramelises. Remove from the hob, decant and allow to cool.

  Score open the vanilla pods lengthways with a knife and scrape out the pulp. Put the vanilla pulp and the remaining sugar into the blender jug and, with the measuring beaker in place, pulverise for 20 seconds/speed setting 10.

  Add the mango and cream. With the measuring beaker in place, blend for 20 seconds/speed settings 6–8, increasing the speed gradually. Serve the ice cream sprinkled with the caramelised almonds.

  TIP: The frozen mangos can be replaced by other frozen fruits, as desired.


SERVING_UNIT: glasses
INSTRUCTION:
  Wash the basil, pat dry and remove the leaves from the stalks. Put into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Add the syrup and ice cubes and, with the measuring beaker in place, blend for 30 seconds/speed setting 10. Serve immediately.

  TIPS: If desired, the herbs can be left out, or substituted for others, and the lime syrup replaced by another flavour. To achieve a fruitier flavour, use 50 g frozen fruit to replace 50 g ice cubes. If you like your slushie to have a coarser consistency, alter the speed setting, not the time setting. After 30 seconds all the pieces of ice will be the same size.


SERVING_UNIT: glasses
INSTRUCTION:
  Wash the mint, pat dry and remove the leaves from the stalks.

  Put into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8.

  Add the syrup and ice cubes and, with the measuring beaker in place, blend for 30 seconds/speed setting 10 and serve immediately.

  TIPS: If desired, the herbs can be left out, or changed, and the peach syrup replaced by another flavour. To achieve a fruitier flavour, use 50 g frozen fruit to replace 50 g ice cubes. If you like your slushie to have a coarser consistency, alter the speed setting, not the time setting. After 30 seconds all the pieces of ice will be the same size.


SERVING_UNIT: portions
INSTRUCTION:
  Put all the ingredients for the overnight oats in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 5. The pour into little glasses and chill overnight.

  Top with berries as desired and sprinkle with puffed amaranth.


SERVING_UNIT: muffins
INSTRUCTION:
  Pre-heat the oven to 180 °C. Wash and trim the courgettes, dice roughly, put into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Decant into a bowl and rinse out and dry the blender jug.

  Chop the chocolate roughly, put into the blender jug and, with the measuring beaker in place, melt with the coconut oil for 3 minutes/speed setting 2/80 °C. Decant and allow to cool. Rinse out the blender jug and dry.

  Insert the mixer attachment. Put the raw cane sugar, the eggs and the salt into the blender jug and, with the measuring beaker in place, beat for 5 minutes/speed setting 4.

  Then remove the measuring beaker and pour the cooled chocolate mixture in a fine stream through the filler opening, whilst continuing to stir for 1 minute/speed setting 1. Then remove the mixer attachment.

  Mix the flour with the cream of tartar and the cocoa and sieve into the blender jug. Add the grated coconut, the courgette and the coconut milk. Then, with the measuring beaker in place, mix everything into a homogenous mass for 1 minute/speed setting 4.

  Line a 12-hole muffin tin with paper cake cases, divide the mixture equally between them and bake on the middle shelf for approximately 25 minutes. Carry out a skewer test using a wooden cocktail stick to check whether the muffins are cooked, and bake for a little longer if necessary. Cool and dust with icing sugar.


SERVING_UNIT: biscuits
INSTRUCTION:
  Pre-heat the oven to 170 °C (fan), and line two baking sheets with greaseproof paper.

  To make the dough, sieve the flour and the cream of tartar into the blender jug then, the measuring beaker not inserted, mix for 10 seconds/speed setting 2.

  Wash the lemons in hot water, dry and zest. Then squeeze out the juice.

  Put the sugar, lemon zest, 3 tablespoons of lemon juice, 1 pinch of salt, the butter in little chunks, the eggs and the ricotta into the blender jug and, with the measuring beaker in place, knead with the knead button into a smooth dough.

  Decant from the blender jug into a bowl and cool, covered, for 30 minutes.

  Then, with a small spoon, put walnut-sized portions on the two baking sheets and bake one after the other for 15 minutes on the middle shelf, until the biscuits are golden around the edges.

  Allow the baked biscuits to cool down completely on a cake rack.
  To make the icing, mix the icing sugar with the lemon juice, decorate the biscuits with it and sprinkle the chopped pistachio nuts on top.


SERVING_UNIT: glasses
INSTRUCTION:
  Peel the grapefruit, orange and lime, completely removing the pith. Cut the citrus flesh into rough pieces. Peel the melon and remove the seeds. Also peel the bananas. Cut both fruits into rough pieces. Freeze the fruit in a covered container for at least 2 hours.

  Put the pieces of grapefruit, orange, lime, melon and banana into the blender jug with the honey and, with the measuring beaker in place, blend for 40 seconds/speed setting 10. Then pour into glasses and serve immediately.

  TIP: The recipe can be made more quickly starting with frozen fruits. This smoothie also tastes delicious with kiwi fruit instead of honeydew melon.


SERVING_UNIT: gugelhupf cake
INSTRUCTION:
  Pre-heat the oven to 180 °C. Rinse the blackberries and drain on kitchen paper.

  Wash and trim the courgettes, dice roughly, put into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Decant into a bowl and rinse out the blender jug.

  Put the sugar, butter and cinnamon into the blender jug and, with the measuring beaker in place, mix for 5 minutes/speed setting 4 until the sugar has dissolved. Use the spatula to scrape down the inside of the blender jug.

  Remove the measuring beaker and add the eggs separately, and continue to mix for 2 minutes/speed setting 3.

  Mix the flour with the baking powder and sieve into the blender jug with the salt. Add the grated courgettes and hazelnuts, and, with the measuring beaker in place, mix into a sponge mixture for 1 minute/speed setting 4.

  Put the blackberries into a bowl with 1 teaspoon of flour and shake. Grease the gugelhupf tin with butter and dust with flour.

  Pour two-thirds of the batter into the tin, then put in a layer of blackberries and then a layer of the sponge mixture.

  Bake the cake for approximately 45 minutes on the middle shelf. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Remove the cake from the oven and allow to rest in the tin for 10 minutes. Then turn out on to a cake rack and allow to cool completely.

  Mix together the icing sugar, 1 tablespoon of water and the lemon juice, and pour over the cold cake. Decorate with pistachios.


SERVING_UNIT: portions
INSTRUCTION:
  Drain the dried tomatoes, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Then decant.

  To make the tapenade, put the olives, capers, rinsed anchovies, lemon juice, pepper and salt into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Add the olive oil, and with the measuring beaker in place, mix for 5 seconds/speed setting 10. Then decant and clean the blender jug.

  Cook the fusilli in a saucepan in boiling salted water according to packet instructions until al dente. In the meantime, pour 1 litre of hot water into the blender jug, place the eggs in the cooking pot and hang it inside the blender jug. With the measuring beaker in place, hard-boil the eggs for 12 minutes/speed setting 1/120 °C. In the meantime, wash, trim and pat dry the rocket.

  Once the eggs are cooked, remove the cooking pot, rinse the eggs with cold water and peel. Drain the cooked pasta through a sieve.

  Allow all the ingredients to cool down and layer in the jars as follows: Spread the tapenade out evenly, put the pasta on top, then the rocket. Top with slices of egg and the dried tomatoes.


SERVING_UNIT: scones
INSTRUCTION:
  Pre-heat the oven to 180 °C, and line two baking sheets with greaseproof paper. Whisk the egg in a small bowl, setting 1 tablespoon of it aside for brushing the scones.

  Roughly dice the cheddar. Wash the rosemary, pat dry and remove the needles. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7.

  Next add the flour, cream of tartar, salt, milk, the egg and the butter in pieces and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Knead the dough again on a floured work surface and roll out the dough, ensuring it is 2 cm thick. Cut out a total of 20 circles using a glass (6 cm diameter), dusting the rim with flour after each one. Place the circles of dough on the baking sheets.

  Whisk the reserved egg with 1 teaspoon of water and brush it on the scones with a pastry brush. Sprinkle with chilli flakes or dried herbs as desire and bake each sheet of scones in turn for 20 minutes each until golden. Carry out a skewer test using a wooden cocktail stick to check whether the scones are cooked, and bake for a little longer if necessary.

  Allow the scones to cool. Cut through them horizontally and fill as desired.

  TIP: Suitable fillings are cream cheese, ham, salami or thinly sliced cheese.


SERVING_UNIT: portions
INSTRUCTION:
  Dry-fry the sesame seeds in a frying pan until the seeds begin to pop and smell aromatic. Then remove them from the pan and put them into the blender jug.

  Rinse the salmon fillet and pat dry. Roughly diced the salmon and the slice of toast. Add the diced toast to the sesame seeds, and, with the measuring beaker in place, chop for 5 seconds/speed setting 10.

  Wash the dill, shake dry and remove the tips from the stalks and chop finely. Add the salmon, cream, half the dill, ½ teaspoon of salt and 2 pinches of pepper, and, with the measuring beaker in place, chop everything for 15 seconds/speed setting 7. Then decant the mixture and clean the blender jug.

  Pour 1 litre of hot water into the blender jug. Wash, peel and quarter the potatoes and put into the deep steamer basket with half a teaspoon of salt. Attach the closed steamer attachment and cook with the steamer button/10 minutes.

  In the meantime, dampen your hands in cold water and make 16 little balls from the salmon mixture. Place them in the shallow steamer basket.

  Place the shallow steamer basket on top of the potatoes and cook for 10 minutes/speed setting 1/120 °C. In the meantime, whisk the cornflour with the crème fraîche. Remove the steamer attachment. Pour the stock out of the blender jug and reserve 400 ml. Put this back into the blender jug. Add the crème fraîche, lemon juice, ¼ teaspoon of salt, 2 pinches of pepper and the sugar, attach the steamer attachment again and cook for a further 5 minutes/speed setting 1/120 °C. Remove the steamer attachment, add the mustard to the sauce, and, with the measuring beaker in place, stir in for 10 seconds/speed setting 3.

  Trim, wash and dry the baby spinach and put into a bowl. Pour on the hot cream sauce and stir through well immediately. Arrange the salmon balls on plates with the boiled potatoes and creamy spinach, and sprinkle the potatoes with the remaining dill.

  TIP: Instead of spinach, you can also use rocket or lamb’s lettuce, or a mixture of all three.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the tomatoes, cut out the stalks and, at the other end, cut into them crossways. Then place in the deep steamer basket. Pour 1 litre of water into the blender jug, close the steamer attachment, attach to the blender jug and steam the tomatoes with the steamer button/6 minutes. Set the steamer attachment aside and empty the blender jug.

  Peel the onions and garlic and cut in half. Wash the fennel, carrots and potatoes and peel the carrots and potatoes. Cut the carrots and fennel into large pieces (chop the fennel leaves and put aside), cut the potatoes into wedges 2 cm wide.

  Put the onion and garlic into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Then use the spatula to scrape down the inside of the blender jug.

  Add the fennel and carrots, and with the measuring beaker in place, chop for 4 seconds/speed setting 5. Wash the fish, pat dry, dice roughly and spread the pieces out in the shallow steamer basket, sprinkle with a pinch each of salt and pepper and drizzle with oil. Take the tomatoes out of the deep steamer basket, put the potatoes in it and sprinkle with 1 pinch of both salt and pepper.

  Pour 1 litre of hot stock, the remaining herbs and spices into the blender jug, attach the closed steamer attachment and basket, and cook everything with the steamer button/10 minutes.

  In the meantime, peel the tomatoes and cut into 2-cm dice.

  Remove the steamer attachment, pour the diced tomatoes into the blender jug, attach both the steamer baskets and cook with the reverse button/10 minutes/speed setting 1/120 °C.

  Pour the fennel stew into deep bowls, top with the potato wedges and fish, and sprinkle with the fennel leaves and coarse sea salt.


SERVING_UNIT: portions
INSTRUCTION:
  To make the sauce, peel the hard-boiled eggs and separate the yolks from the whites. Put the egg whites into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 4, then decant. Wash the chives, pat dry, cut into fine rings and put to one side.

  Put the egg yolks and the mustard into the blender jug and, with the measuring beaker in place, blend for 5 seconds/speed setting 6. Then use the spatula to scrape down the inside of the blender jug. Add the oil and, with the measuring beaker in place, mix for 1 minute/speed setting 3. Add the yoghurt and the vinegar and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Once again, use the spatula to scrape down the inside of the blender jug. Then put the egg whites and the chives into the blender jug and, with the measuring beaker in place, fold in with the reverse button/1 minute/speed setting 1. Put the Bolzano sauce in the refrigerator until the dish is ready to be served. Clean the blender jug.

  Trim and wash the fine beans, arrange in the deep steamer basket and season with 1 teaspoon of salt and ½ teaspoon of pepper. Line the shallow steamer basket with aluminium foil. Rinse the salmon, pat dry and arrange in the basket. Season with 1 teaspoon of salt and ½ teaspoon of pepper, and drizzle with a little lemon juice. Peel and half the garlic cloves and put under the salmon fillets. Pour 1 litre water into the blender jug, attach the closed deep steamer basket to the blender jug, and cook the salmon with the steamer button/25 minutes. Arrange the salmon with the beans and the sauce on plates and serve immediately.

  TIP: If you would prefer the sauce to be more aromatic, stir in some chopped capers.


SERVING_UNIT: bottles
INSTRUCTION:
  Break the chocolate into pieces and put into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 8. Then decant.

  Pour half the cream into the blender jug and, with the measuring beaker in place, heat up for 5 minutes/speed setting 1/100 °C. Add the coffee and the chocolate and, with the measuring beaker in place, dissolve and melt in the cream for 10 seconds/speed setting 3.

  Add the remaining cream, condensed milk, sugar and vanilla and, with the measuring beaker in place, mix for 5 minutes/speed setting 3/50 °C.

  With the measuring beaker in place, mix in the whiskey for 15 seconds/speed setting 3. Pour the liqueur into sterilised, sealable bottles and keep in a cool place.

  This Irish cream liqueur can be kept in the refrigerator for up to 2 weeks.


SERVING_UNIT: bottle
INSTRUCTION:
  Wash the lemons in hot water, dry and zest. Be careful not to include any of the white pith as it is bitter. Put the lemon zest into the blender jug and, with the measuring beaker in place, chop with the turbo button/2x2 seconds. In between each stage, use the spatula to scrape down the inside of the blender jug.

  Add the vodka and, with the measuring beaker in place, mix together for 7 seconds/speed setting 7. Pour the mixture into a sterilised bottle, seal well and allow to infuse for 10 days in the refrigerator. Shake it from time to time.

  On the 11th day, put the milk, cream, sugar and the vanilla paste or seeds into the blender jug, and, the measuring beaker not inserted, boil for 10 minutes/speed setting 2/100 °C. Pour the lemon vodka through a fine sieve into the boiling cream.

  Then, with the measuring beaker in place, boil for 3 minutes/speed setting 2/120 °C. While the liquid is still boiling hot, pour into a sterilised bottle and chill.


SERVING_UNIT: jar
INSTRUCTION:
  Peel and quarter the onions, put them into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. The onions should still be chunky. If you like, you can continue to chop them a little more, if desired.

  Use the spatula to scrape down the inside of the blender jug, add the butter and sugar and, the measuring beaker not inserted, sauté with the roast button/4 minutes.

  Add the vinegar, grape juice and bay leaf and, the measuring beaker not inserted, cook with the reverse button/25 minutes/speed setting 1/100 °C.

  Remove the bay leaf and, the measuring beaker not inserted, briefly stir in the honey with the reverse button/1 minute/speed setting 2. To keep the onion jam for a reasonable length of time, pour it into sterilised screw-top jars while still hot, seal well and stand them upside down for 5 minutes. Then allow to cool to room temperature.

  TIP: If the jam is for adults only, instead of using fruit vinegar, use dark balsamic vinegar and red wine instead of grape juice. This onion jam makes a charming homemade gift when presented attractively.


SERVING_UNIT: bottle
INSTRUCTION:
  Wash the grapes thoroughly and place in the deep steamer basket.

  Pour 1 litre of water into the blender jug, and insert the cooking pot. Put a heat resistant container (e.g. deep muesli bowl) in the cooking pot.

  Close the steamer attachment and extract the juice from the grapes with the steamer button.

  Once the cooking time has elapsed, use a ladle to remove the juice from the very hot bowl, and put aside. Check that there is enough water in the blender jug, and top up if necessary, and extract the juice again with the steamer button. Repeat this step again.

  Pour the juice into a bottle and store in the fridge.

  TIP: You can make an excellent grape jelly from homemade grape juice. The recipe for this can be found in the database.


SERVING_UNIT: jars
INSTRUCTION:
  To make a jelly from homemade grape juice, first let the juice cool down. Then pour it into the blender jug, add the lemon juice and the jam sugar.

  Then, with the measuring beaker in place, mix for 2 minutes/speed setting 3. Then, with the measuring beaker in place, boil for 12 minutes/speed setting 2/120 °C.

  Once boiled, carry out a quick set test: to do this, put a spoonful of the hot jelly on a plate. It should become firm quickly. If not, boil for a further 5 minutes.

  Pour the jelly immediately into sterilised screw-top jars, seal well and stand them upside down for 5 minutes. Then allow to cool to room temperature.

  TIP: This jelly does not only taste delicious on bread or crepes and as a cake filling, but also goes well with cheese.

  HOMEMADE GRAPE JUICE Wash 1.3 kg grapes thoroughly and place in the deep steamer basket. Pour 1 litre of water into the blender jug, and insert the cooking pot. Put a heat resistant container (e.g. deep muesli bowl) in the cooking pot. Close the steamer attachment and extract the juice from the grapes with the steamer button. Once the cooking time has elapsed, use a ladle to remove the juice from the very hot bowl, and put aside. Check that there is enough water in the blender jug, and top up if necessary, and heat the juice again with the steamer button. Extract the juice. Repeat this step again. Pour the juice into a bottle and store in the fridge.


SERVING_UNIT: bottle
INSTRUCTION:
  Defrost the berries.

  Put the berries and their liquid, 150 ml water and 100 g sugar into the blender jug. Slit the vanilla pod open, scrape out the pulp and put into the blender jug with the pod.

  Then, with the measuring beaker in place, simmer everything for 20 minutes/speed setting 1/100 °C. Then pour through a sieve. Pour the berry juice back into the blender jug. Add the remaining sugar and the schnapps. With the measuring beaker in place, bring to the boil again for 2 minutes/speed setting 1/100 °C. Decant into a sterilised, sealable bottle.

  TIP: Tastes delicious with prosecco.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the carrots, wash them and cut into pieces. Clean and wash the cabbage, remove the stalk and cut into rough pieces. Wash the parsley, shake dry and remove the leaves from the stalks.

  Put the carrots into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Add the cabbage, parsley, white balsamic vinegar, rapeseed oil, ½ teaspoon of salt, 1 big pinch of pepper and 1 teaspoon of sugar, and press everything down lightly with the spatula. With the measuring beaker in place, chop for 8 seconds/speed setting 7.

  Decant into a bowl, add the pink pepper and mix everything well. Allow to infuse, and rinse out the blender jug.

  Pour 1 litre of cold water into the blender jug. Hang the cooking pot inside and place the eggs in it.

  Place the shallow steamer basket in the deep steamer basket and put in the meat loaf slices, overlapping if necessary. Attach the closed steamer basket and cook everything for 15 minutes/speed setting 1/120 °C. After the steaming time is up, check whether the meatloaf is hot all the way through, extending the cooking time for another few minutes if necessary.

  Stir the coleslaw again and season to taste, as required.

  Arrange the meat loaf on plates, peel the eggs and put these on the plates, too. After boiling for this length of time, they will be as waxy soft. If you need to extend the cooking time, take out the eggs before resuming the cooking. Serve with the coleslaw, pretzels or bread rolls, and mustard.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the rolls into dice measuring 1.5 cm, put into a bowl and pour the milk on top. Allow to steep for 10 minutes.

  In the meantime, wash the parsley and shake dry. Remove the leaves from the stalks and put into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.

  Peel and quarter the onion and, with the measuring beaker in place, chop in the blender jug with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Add the butter in chunks and, the measuring beaker not inserted, sweat with the roast button/4 minutes/100 °C.

  Remove ⅔ of the onions from the blender jug and add to the bread mixture. Leave the remaining onions in the blender jug.

  Also add ⅔ of the parsley to the bowl with the bread mixture. Add the eggs, flour, ½ teaspoon of salt and 1 pinch of nutmeg and mix everything together thoroughly by hand. If the mixture is too dry, simply add a little milk to it. If the mixture is too wet, you can add a little more flour to it.

  With damp hands, make four large dumplings from the mixture and place them in the deep steamer basket. Pour the vegetable stock at room temperature and cream into the blender jug.

  Trim the chanterelles and also add them to the blender jug. Attach the deep steamer basket containing the dumplings, close and steam with the reverse button/40 minutes/speed setting 1/120 °C. Check to see if the dumplings are cooked, and, if necessary, steam for a little longer.

  Once the cooking time has elapsed, put the deep steamer basket containing the dumplings to one side, still closed. Put the soured cream and the remaining parsley into the sauce in the blender jug and, with the measuring beaker in place, mix together with the reverse button/5 seconds/speed setting 2.

  If necessary, you can thicken the sauce a little. To do this, stir the cornflour in 3 tablespoons of cold water and add to the sauce. Then, with the measuring beaker in place, boil with the reverse button/7 minutes/speed setting 1/100 °C.

  Season the chanterelle sauce to taste with salt and pepper and, with the measuring beaker in place, stir in with the reverse button/30 seconds/speed setting 2, and serve with the dumplings.


SERVING_UNIT: bottle
INSTRUCTION:
  Wash the cucumber, dry and peel. Reserve the peel. Roughly dice the cucumber. Wash the mint, shake it dry and remove the leaves from the stalks.

  Put the cucumber, half the cucumber peel, the salt, 60 g sugar and 20 mint leaves into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7.

  Decant into a bowl, cover and infuse for an hour in the refrigerator. Rinse out the blender jug.

  While the cucumber mixture is infusing, prepare the sugar syrup, as this also has to be chilled. To do this, put 150 ml lukewarm water and the remaining sugar into the blender jug and, the measuring beaker not inserted, reduce for 10 minutes/speed setting 2/100 °C.

  Allow the syrup to cool in the open blender jug. Press the cucumber and mint mixture through a sieve, squeezing out as much liquid as possible. Pour this liquid into the sugar syrup in the blender jug, add the lemon juice and, with the measuring beaker in place, mix for 8 seconds/speed setting 7. Pour into a jug and fill up the jug with mineral water. To serve, divide the ice cubes and sprays of mint between the glasses and pour the sparkling drink on top.

  TIP: Also tastes delicious with a shot of gin or vodka.


SERVING_UNIT: crackers
INSTRUCTION:
  Pre-heat the oven to 200 °C, and line two baking sheets with greaseproof paper. Roughly dice the cheddar and Parmesan. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.

  Then add the butter in pieces, the flour, salt and pepper and, with the measuring beaker in place, knead with the knead button/2 minutes. Remove the mixture from the blender jug, knead again on a floured work surface and roll out, ensuring it is 1 cm thick.

  Cut into small squares, or, if desired, use a cookie cutter. Place the crackers onto the baking sheets.

  Beat the egg and milk with a fork in a small bowl and brush the mixture over the crackers using a pastry brush. Sprinkle with caraway, if desired. One baking sheet at a time, bake the crackers on the middle shelf for approximately 10 minutes, until crispy. Remove and allow to cool completely.

  TIP: The crackers keep very well in an airtight tin.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 180 °C and grease the tin.

  Then put all the ingredients for the sponge into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 3/50 °C. Then pour the mixture into the tin and clean the blender jug.

  Then, with the measuring beaker in place, melt the butter for the quark mixture for 3 minutes/speed setting 1/50 °C.

  Add the remaining ingredients for the quark mixture and, with the measuring beaker in place, mix for 30 seconds/speed setting 5.

  Carefully spread the quark mixture on the sponge layer. It doesn’t matter if the 2 mixtures mix together slightly as the 2 layers will swop places in the oven anyway.

  Bake the cake for 1 hour. After about 15 minutes the sponge mixture will rise and the quark layer will begin to sink.

  If the cake starts to get too brown, cover it with aluminium foil. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Leave the cake for 15 minutes in the switched-off oven, then take it out and allow it to cool in the tin.

  Serve dusted with icing sugar, if desired.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 180 °C. Peel the carrots and cut into rough pieces. Put into the blender jug and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 7. Decant into a bowl.

  Peel the pineapple, remove the hard core and cut into rough dice. Put into the blender jug and, with the measuring beaker in place, chop finely for 4 seconds/speed setting 5. Decant and mix with the carrots. Rinse out the blender jug.

  Insert the mixer attachment, put the sugar and eggs into the blender jug and, with the measuring beaker inserted, whisk for 10 minutes/speed setting 4 until creamy. Remove the measuring beaker and pour the oil in a fine stream into the egg and sugar froth while continuing to mix for 1 minute/speed setting 1. Then remove the mixer attachment.

  Mix the flour with the salt, cream of tartar and the grated coconut. Set the machine to 2 minutes/speed setting 3 and, in turns, add a spoonful of the flour mixture and a spoonful of the carrot and pineapple mixture through the filler opening. Pour the mixture into the previously greased tin and bake on the middle shelf for approximately 45 minutes. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary.

  Allow the cake to cool in the tin for 10 minutes, then carefully turn out of the tin and allow to cool completely on a cake rack.

  To make the glaze, roughly chop the chocolate and put it into the blender jug. Then, with the measuring beaker in place, melt for 3 minutes/speed setting 2/80 °C, then slowly pour in the coconut milk through the filler opening and mix for 1 minute/speed setting 1.

  Brush this lukewarm mixture on top of the cold cake and sprinkle with the grated coconut.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 180 °C and grease a loaf tin (25 x 11 cm) with butter. Put the rolls in large pieces into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Decant into a large bowl and mix with the chopped tomatoes.

  Peel and quarter the onion and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sweat with the roast button/4 minutes. Add the onion to the bowl with the bread and tomato mixture and then clean the blender jug.

  Wash the parsley, shake dry and remove the leaves from the stalks. Put the leaves into the blender jug with the olives and capers, and, with the measuring beaker in place, chop for 3 seconds/speed setting 7. Then add the olive and caper mixture, plus the minced meat, eggs and sugar, into the bowl with the bread, onion and tomato mixture. Season with salt and pepper and, using your hands, knead into a homogenous mixture. If required, thicken the mixture with more breadcrumbs.

  Decant the minced meat mixture into the prepared loaf tin and press it down lightly. Bake in the oven for 45 minutes until the surface is golden brown. Serve with boiled potatoes.


SERVING_UNIT: portions
INSTRUCTION:
  Put the Parmesan into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10, and decant.

  Wash the rosemary and pat dry. Remove the needles from the stalks and put into the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug. Add the olives, 2 tablespoons of olive oil, the peeled garlic, 2 tablespoons of tomato purée and 1 teaspoon of salt and, with the measuring beaker in place, blend for 8 seconds/speed setting 8. If necessary, repeat the procedure.

  Wash the meat and pat it dry. Fold over the flat ends of the pork fillets so that the fillets are the same thickness throughout, otherwise the meat will cook unevenly. Then spread the olive paste on both sides. Clean the blender jug.

  Trim and dry the courgettes. Using a peeler, peel off wide slices along the length of courgette. Place the strips of courgette next to each other, overlapping (along the length of the pork fillet). Place the meat on the strips of courgette and carefully roll up. Place next to each other in the deep steamer basket.

  Then remove the deep steamer basket, hang the cooking pot inside and pour in the bulgur with 1 teaspoon of salt. Reattach the steamer attachment and cook for a further 5 minutes/speed setting 1/100 °C.

  Remove the steamer attachment and decant the bulgur. Stir in the Parmesan, 2 tablespoons of tomato purée and 1 tablespoon of olive oil, and add the pieces of pepper. Cut the pork fillets into slices and serve with the bulgur.

  TIP: Serve with a spoonful of Greek yoghurt and a couple of dashes of lemon juice.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 180 °C, and line a baking sheet with greaseproof paper. To make the dough, put the Gouda in rough pieces into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add all the remaining ingredients for the dough and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Then decant and clean and dry the blender jug.

  Roll out the dough into a square and place on the prepared baking sheet. Bake for 15 minutes on the middle shelf.

  In the meantime, prepare the topping. Put the Gouda in rough pieces into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Then decant.

  Peel and halve the onion, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Decant and reserve.

  Slice the olives, wash the rocket, shake dry and cut crossways into 5-cm pieces. Cut the ham into rough pieces. Put the tomatoes into the blender jug with the salt, pepper and oregano and stir for 10 seconds/speed setting 3.

  Spread the tomato sauce, onions, cheese and olives on the baked dough and bake for another 15 minutes.

  Top the pizza with the rocket and ham, roll up and cut into pieces 5 cm long.


SERVING_UNIT: glasses
INSTRUCTION:
  Grease the glasses with a little butter. Put the Parmesan in pieces into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 10. Then decant.

  Peel and halve the shallot and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug.

  Wash the spinach and pat dry. Put half the spinach into the blender jug and, with the measuring beaker in place, chop for 4 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the remaining spinach and, with the measuring beaker in place, chop again for 4 seconds/speed setting 6. The spinach should only be roughly chopped.

  Use the spatula to scrape the spinach down the inside of the blender jug. Add the cream cheese, milk, salt, pepper, nutmeg and the Parmesan and, with the measuring beaker in place, mix everything with the reverse button/30 seconds/speed setting 2. Divide the spinach mixture between the prepared glasses and, using a spoon, make a hollow in the centre. Crack an egg into each and put on top of the spinach in the glass.

  Clean the blender jug and fill with 1 litre of lukewarm water. Attach the deep steamer basket, and put the 4 glasses inside. Loosely cover the glasses with cling film or aluminium foil, place the lid of the steamer basket on top and cook everything with the steamer button/10 minutes. At the end of the cooking time, check that the eggs are cooked (the yolks should still be soft) and if necessary, extend the cooking time.

  In the meantime, cut the chorizo in half lengthways and cut into thin slices. Lightly dry-fry in a frying pan on a medium to high heat. Wash the chives, shake dry and chop into fine rings.

  Once the cooking time has elapsed, carefully remove the glasses from the steamer basket, garnish with chorizo and chives, and serve while hot.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 150 °C (fan), and line a baking sheet with greaseproof paper.

  Put the egg whites into the blender jug. Insert the mixer attachment and, with the measuring beaker in place, beat the egg white for 4 minutes/speed setting 4. Then decant.

  Put all the remaining ingredients into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3. Pour the mixture into a large bowl and stir in the first third of the beaten egg whites using a spatula, then carefully fold in the remainder.

  Put 4 slightly oval-shaped blobs of egg mixture on the baking sheet, spread slightly and bake on the middle shelf for approximately 25 minutes.


SERVING_UNIT: tartlets
INSTRUCTION:
  Grease a muffin tin with a little butter and dust with flour. To make the pastry, put the flour and 120 ml water, the yeast, salt and sunflower oil into the blender jug and, with the measuring beaker in place, knead in a smooth dough with the knead button. If the pastry is still very sticky, simply add a little flour and knead again for 1 minute/speed setting 4. Then decant and cover and allow to prove in a warm place for approximately 30 minutes. Clean the blender jug.

  Then, peel and quarter the onions and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add olive oil and, the measuring beaker not inserted, cook with the roast button/14 minutes. Then allow to cool to room temperature.

  Pre-heat the oven to 200 °C. While the onions are cooling, thoroughly knead the pastry through again, by hand, on a floured surface, then divide into 12 equally sized balls. Roll each ball out into a circle.

  Line each muffin hole with a slice of ham and then put the pastry circles on top. Press lightly into the tin. Once all the holes are filled, put the muffin tin into the oven and pre-bake for 5 minutes on the lowest shelf.

  Add the eggs, soured cream, marjoram, salt, pepper and nutmeg to the cooled onions and, with the measuring beaker in place, mix with the reverse button/45 seconds/speed setting 3.

  Using a spoon, add the mixture to the pre-baked muffins and bake again for 17 minutes.


SERVING_UNIT: glasses
INSTRUCTION:
  Put the cream, espresso at room temperature, sugar, cocoa, butter and vanilla pulp into the blender jug and, the measuring beaker not inserted, heat for 3 minutes/speed setting 2/50 °C. Add the chopped chocolate and, the measuring beaker not inserted, mix for another for 3 minutes/speed setting 3/45 °C. Decant the chocolate sauce and allow to cool. Rinse out the blender jug with very cold water and allow it to completely cool down.

  To make the mascarpone creme, first attach the mixer attachment to the blender jug, and, the measuring beaker not inserted, whip the cream for 5 minutes/speed setting 3, keeping a close eye on it. Then decant, leaving the mixer attachment in place.

  Put the remaining ingredients into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3 until creamy. Add about two-thirds of the cream and, with the measuring beaker in place, mix for another 20 seconds/speed setting 3. Dry-fry the flaked almonds in a frying pan and allow to cool down.

  To serve, first pour a little of the cooled chocolate sauce onto the base of 6 glasses. Arrange the mascarpone creme on top. Carefully spoon the cooled cherry compote on top of the creme.

  Garnish with the remaining cream as desired. Pour the remaining chocolate sauce on top and sprinkle with the flaked almonds.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the potatoes thoroughly but do not peel. Cut into wedges and place in the cooking pot.

  Trim and wash the beans, wash and quarter the pears and remove the cores.

  Arrange the beans and pears in the deep steamer basket. Place the Kassler cured pork in the shallow steamer basket. Peel and halve the onion, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Add the hot stock, 3 pinches of pepper, 1 teaspoon of salt and the savory. Hang the potatoes in the blender jug, attach the deep steamer basket with the shallow steamer basket, close and cook everything with the steamer button/25 minutes.

  Then remove the steamer attachment with the shallow steamer basket and put aside closed. Also remove the cooking pot.

  Pour the stock through a sieve, reserving 200 ml. Pour the 200 ml stock and the strained onions back into the blender jug, add the mustard and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Season the stock to taste with salt and pepper, as desired.

  Put the beans, pears and pork in a large serving dish, and serve with the stock poured on top.


SERVING_UNIT: portions
INSTRUCTION:
  To make the filling, peel and quarter the onions, put them into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Add the oil, tomato purée, minced meat, paprika powder, salt and pepper and, the measuring beaker not inserted, stew with the roast button/5 minutes. Decant into a bowl and allow to cool. Clean the blender jug.

  To make the dumplings, put the crumbled yeast, milk, and sugar into the blender jug and, with the measuring beaker in place, dissolve for 3 minutes/speed setting 2/37 °C. Add the flour, egg and ½ teaspoon of salt and, with the measuring beaker in place, mix into a smooth dough with the knead button. The dough should fall away from the edge on its own. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, knead for 30 seconds/speed setting 4.

  Remove the dough from the blender jug, place on a floured working surface and knead through again by hand. Put in a bowl, cover with a tea towel and allow to rise for 1 hour.

  Grease the shallow steamer basket and the inside of the lid with a little butter.

  Knead the risen dough again on a floured surface, roll it into a rope and cut it into 12 pieces.

  Roll out each piece flat individually and use a spoon to put the meat mixture in the middle. Close up the dough and shape into little dumplings. Place them in the shallow steamer basket, cover with a tea towel and allow to prove again for 20 minutes. Clean the blender jug.

  Trim the mushrooms, and slice, peel and halve the shallots.

  Put the shallots into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug, add the olive oil and butter and stew, the measuring beaker not inserted, with the roast button/1 minute.

  Add the mushrooms and, the measuring beaker not inserted, brown with the roast button/5 minutes/100 °C. Add the hot vegetable stock, 100 ml cream and the pepper.

  Attach the deep steamer basket and insert the shallow steamer basket containing the dumplings.

  Close the steamer attachment and cook everything for 25 minutes/speed setting 1/120 °C.

  Once the cooking time has elapsed, remove the steamer attachment and put to one side, still closed.

  Then, the measuring beaker not inserted, reduce the sauce for 5 minutes/speed setting 1/120 °C. Put the cooking pot on the blender jug to act as a splash guard.

  Mix the cornflour in 2 tablespoons of water and add to the sauce together with the remaining cream.

  The measuring beaker not inserted, bring everything to the boil for 1 minute/speed setting 1/120 °C. Put the cooking pot on the blender jug to act as a splash guard.

  Wash the parsley, shake dry, remove the leaves from the stalks and chop roughly. Serve the dumplings with the creamy mushroom sauce, and serve sprinkled with parsley.


SERVING_UNIT: servings
INSTRUCTION:
  Wash the pumpkin, remove the seeds and cut into rough pieces approximately 4 cm long. (It is not necessary to peel Hokkaido pumpkins).

  Pour 1 litre of water into the blender jug, arrange the pumpkin in the deep steamer basket and cook with the steamer button/30 minutes. Let the pumpkin release its steam for 15 minutes and pour the water out of the blender jug. Then put the pumpkin into the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed setting 6. Decant the purée and allow to cool. Wash and dry the blender jug.

  Pre-heat the oven to 180 °C, and grease a baking tin with 1 teaspoon of butter. Put the flour, baking powder, 100 g sugar, the spices and orange peel into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 3.

  Add the pumpkin purée, milk and oil and, with the measuring beaker in place, mix for 50 seconds/speed setting 3.

  Pour the pumpkin mixture into the tin, top with walnuts and sprinkle with the remaining sugar. Bring 250 ml water to the boil, pour slowly into the tin and do not stir.

  Bake the dish for 45 minutes and serve immediately, while still hot. Serve with ice cream or custard.


SERVING_UNIT: bread
INSTRUCTION:
  Crumble the yeast into the blender jug, add the milk and sugar and, with the measuring beaker in place, heat up for 3 minutes/speed setting 1/37 °C. Add the butter, flour and salt and, with the measuring beaker in place, knead with the knead button/2 minutes. Use the spatula to scrape down the inside of the blender jug. If the dough is too sticky, add up to another 50 g flour. Then, with the measuring beaker in place, knead again for 1 minute/speed setting 4. Remove the dough and put in a bowl, cover and allow to prove in a warm place for 1 hour.

  Peel the apples, core, quarter and slice thinly. Put the cinnamon, butter and sugar into the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 2/80 °C. Mix the apples with the cinnamon butter. Pre-heat the oven to 175 °C (fan).

  On a floured surface, roll out the dough into a rectangle (40 x 20 cm), then cover with the apple slices. Fold the longer edge on each side towards the centre. Divide down the centre seam and cut into equal squares. Grease the tin, stand it upright and stack the squares of dough in the tin, slightly offset.

  Then place the tin in a horizontal position and brush the squares of dough with the remaining cinnamon butter. Allow to rest, covered, for another 30 minutes. Then bake in the pre-heated oven for 45 minutes. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary.

  TIP: Optional: sprinkle with 50 g flaked almonds before baking.


SERVING_UNIT: buns
INSTRUCTION:
  Pour the milk, and add the yeast and sugar to the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/37 °C. Then add the butter in pieces, flour, eggs, salt, vanilla and cardamom and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Grease a pastry bowl with 1 tablespoon of oil and put the dough in it. Thoroughly grease the dough on all sides and then allow to prove in a warm place for about 1 hour. In the meantime, mix the butter, sugar and cinnamon for the filling. Pre-heat the oven to 200 °C.

  Knead the dough on a floured surface again and line a muffin tin with paper cake cases. Roll out the dough into a rectangle measuring about 30 x 50 cm and brush with the butter and cinnamon mixture. With a sharp knife, cut the pastry lengthways into 3 equally long pieces and roll up each strand lengthways. Stretch the strands of dough until they have a diameter of 2.5 cm. Cut the rolls into pieces 4 cm in length, hold 3 rolls together using your hands and place in a paper case.

  Whisk the egg yolk and milk together, brush the rolls with it and sprinkle with brown sugar. Bake the cinnamon rolls for 20 minutes until golden and then allow to cool on a cake rack.


SERVING_UNIT: slices
INSTRUCTION:
  Wash the red cabbage, trim, remove the stalk and cut into rough pieces. Put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Decant into a bowl and rinse out the blender jug and dry.

  Peel and quarter the shallots. Put them into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug, add the rapeseed oil and, the measuring beaker not inserted, sauté with the roast button/2 minutes.

  Add the red cabbage and, with the measuring beaker in place, continue to sauté for 5 minutes/speed setting 3/100 °C. Now add the spices, apple juice and the fruit vinegar and, with the measuring beaker in place, cook for 30 minutes/speed setting 2/95 °C.

  Drain the red cabbage in a sieve. Then put into a bowl and stir in the blackcurrant jelly. Wash and peel the apples, remove the cores and cut into small, ½-cm dice Stir into the red cabbage.

  Clean the blender jug thoroughly, pre-heat the oven to 175 °C and grease a loaf tin with butter and dust with the flour.

  Dry-fry the ground hazelnuts in a small frying pan for 2 minutes until they begin to smell fragrant. Decant and allow to cool briefly. Insert the mixer attachment in the blender jug.

  With the measuring beaker in place, beat the eggs with the sugar for 10 minutes/speed setting 4 until frothy. Remove the measuring beaker and continue to stir for 2 minutes/speed setting 2, first adding the maple syrup, then the sunflower oil in a fine stream through the lid opening. Then remove the mixer attachment.

  Mix the flour with the cream of tartar, the cinnamon and the hazelnuts. Reset the machine to 2 minutes/speed setting 2 and pour small amounts of the flour mixture and the red cabbage, by turns, through the lid opening into the blender jug.

  Pour the dough into the greased tin, dusted with flour. Smooth it down flat and bake for approximately 50 minutes on the middle shelf. Test with a cocktail stick to check it is cooked through. Allow the cake to cool in the tin for 5 minutes, then turn it out of the tin onto a cake rack and allow to cool completely. Dust with icing sugar and serve with cream, if desired.


SERVING_UNIT: portions
INSTRUCTION:
  Put the minced meat and herbs, 1 teaspoon of paprika powder, ½ teaspoon of salt and 1 big pinch of pepper into the blender jug and mix for 30 seconds/speed setting 4. Decant and make little balls out of the mixture (approximately 20). Clean the blender jug.

  Peel and quarter the onions, put them into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug, add the sunflower oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes.

  In the meantime, peel and dice the potatoes. Wash and clean the romanesco and divide into florets. Then pour the warm stock on the onions, put the diced potatoes into the cooking pot, hang it in the blender jug and attach the steamer attachment. Place the romanesco in the deep steamer basket and place the balls of minced meat in the shallow steamer basket. Attach the lid and cook with the steamer button.

  Once cooked, completely remove the steamer attachment and take the cooking pot out. Add the potatoes to the romanesco, close the steamer attachment and put to one side.

  Decant the stock and put 400 ml back into the blender jug.

  Add the cream, tomato purée and remaining paprika powder. Stir the cornflour into 2 tablespoons of cold water and also add to the blender jug. Then, the measuring beaker not inserted, boil the sauce down for 4 minutes/speed setting 1/120 °C.

  In the meantime, wash the parsley, shake dry and chop roughly.

  Serve the potatoes, romanesco and meat balls with the sauce and garnish with a sprinkling of parsley.

  TIP: If you prefer the meat balls to be crispier, after steaming them, fry them in a frying pan in a little sunflower oil.


SERVING_UNIT: portions
INSTRUCTION:
  Put the tortilla chips into the blender jug and, with the measuring beaker in place, chop with the reverse button/5 seconds/speed setting 3. Then decant. Wash the coriander and pat dry. Remove the leaves from the stalks and put the leaves into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 5. Then decant.

  Peel the garlic, put into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Squeeze the lime, halve the avocado and scrape out the flesh. Put the lime juice, avocado flesh, quark, 1 teaspoon each of salt and pepper into the blender jug. With the measuring beaker in place, mix for 10 seconds/speed setting 3. Then decant and put in the refrigerator. Clean the blender jug.

  Peel the onion and halve, trim, wash and pat the chilli dry. Put both ingredients into the blender jug with the cumin and, with the measuring beaker in place, chop for 10 seconds/speed setting 5.

  Trim, wash and pat the pepper dry, add to the onion in the blender jug and chop for 5 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sauté with the roast button/4 minutes/120 °C.

  Add the minced meat and tomato purée and, the measuring beaker not inserted, sauté with the roast button/4 minutes/120 °C. Then add the vegetable stock, the remaining salt and tomatoes and, with the measuring beaker in place, cook with the reverse button/3 minutes/speed setting 1/100 °C.

  Add the pasta to the minced meat mixture, stir with the spatula and, the measuring beaker not inserted, cook with the reverse button/time according to the pasta packet instructions/speed setting 1/100 °C. Rinse the sweetcorn and beans, drain and put into the blender jug with the coriander. Cook everything again, the measuring beaker not inserted, with the reverse button/2 minutes/speed setting 1/100 °C.

  Serve the bean stew with the avocado cream and sprinkled with the tortilla crumbs.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake it dry. Remove the leaves from the stalks and put into the blender jug. With the measuring beaker in place, chop with the turbo button/1 second and then decant.

  Trim and wash the leeks and cut into thin rings from the white up to the light-green section. Peel and quarter the onion and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sweat with the roast button/3 minutes.

  Add the leek and, the measuring beaker not inserted, stew with the roast button/2 minutes. Add the minced meats and, the measuring beaker not inserted, cook with the roast button/5 minutes.

  Add the vegetable stock at room temperature, rinsed and drained sweetcorn, the cream and the bay leaf, and season with salt and pepper. The measuring beaker not inserted, cook everything with the reverse button/20 minutes/speed setting 1/100 °C. Put the cooking pot on the lid as a splash guard.

  Then remove the bay leaf, put around two-thirds of the parsley into the blender jug, and, with the measuring beaker in place, mix with the reverse button/5 seconds/speed setting 2. Serve in deep bowls and garnish with the remaining parsley.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the herbs, pat dry and remove the leaves from the stalks. Put the leaves into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant the herbs and rinse out the blender jug.

  Peel and halve the onions, peel the garlic, put both ingredients into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, stew with the roast button/3 minutes.

  Add the lentils, salt, cumin, ras el-hanout and 700 ml hot vegetable stock and, the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/100 °C. Add the tomatoes to the lentils in the blender jug, attach the steamer attachment to the blender jug, place the block of feta in the deep steamer basket, close and cook with the reverse button/5 minutes/speed setting 1/100 °C.

  Remove the steamer attachment and ladle the lentil stew into four bowls. Break the feta into pieces using the spatula and arrange on top of the lentils. Sprinkle with the herbs and serve.

  TIP: Add any of the following to the lentil stew: lemon zest, chilli flakes, pine nuts or drizzle with olive oil. Pitta bread can be served for dipping.


SERVING_UNIT: portions
INSTRUCTION:
  Put the amarettini into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Decant half the crumbs and put to one side, leaving the other half in the blender jug. Put the white bread into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7.

  Squeeze the lime and separate the egg. Put the egg yolk, lime juice, vanilla sugar and ricotta into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Then decant and refrigerate, covered, for 15 minutes. Clean the blender jug.

  Pour the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10. Use the spatula to scrape the mixture down the inside of the blender jug. Remove 1 tablespoon and put to one side.

  Add the berries and, with the measuring beaker in place, purée for 20 seconds/speed settings 6–8, increasing the speed gradually. Then pass through a sieve. Clean the blender jug.

  Line the shallow steamer basket with greaseproof paper, ensuring that the steam slits at the sides are not covered. Using two tablespoons, cut 12 balls from the ricotta mixture and arrange on the greaseproof paper.

  Pour 1 litre of water into the blender jug. Put the shallow steamer basket into the deep steamer basket, close and attach to the blender jug. Cook with the steamer button/10 minutes.

  Remove the steamer attachment and coat the balls with the amarettini biscuit crumbs. Serve with the berry sauce and the remaining sugar.

  TIP: If you want to evoke a taste of Christmas, add 1 teaspoon of cinnamon to the ricotta mixture and serve the dish with apple sauce instead of berry sauce.


SERVING_UNIT: soufflés
INSTRUCTION:
  Grease the ramekins thoroughly with butter and sprinkle each with 1 teaspoon of sugar.

  To make the dough, insert the mixer attachment in the blender jug and separate the eggs. Put the egg white and the salt into the blender jug and, with the measuring beaker in place, beat until stiff for 3 minutes/speed setting 4. Remove the mixer attachment and decant the beaten egg whites. Rinse out the blender jug.

  To make the vanilla sauce, cut the vanilla pod open lengthways and scrape out the seeds. Put the vanilla pulp, milk, cream, egg yolk, salt and sugar into the blender jug and, with the measuring beaker in place, mix for 8 minutes/speed setting 3/80 °C. Then pour the vanilla sauce through a sieve into a container, cover and allow to cool. Rinse out the blender jug with very cold water and dry.

  Put the poppy seeds, sugar and lemon zest into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug. Put the butter in chunks into the blender jug and, with the measuring beaker in place, mix for 3 minutes/speed setting 3. Add the egg yolks and bread crumbs and, with the measuring beaker in place, mix for 3 minutes/speed setting 3.

  Pour the dough mixture into a large bowl and fold in the first third of the beaten egg whites using a spatula, then carefully fold in the remainder. Put the mixture into the ramekins, pull cling film tightly over the top, secure with rubber bands and put in the deep steamer basket. Clean the blender jug, pour 1 litre of water into it and attach the closed steamer attachment. Cook the soufflés with the steamer button/30 minutes.

  Remove the film and rubber bands and let the soufflés cool down for a few minutes. To serve, turn soufflés out onto a plate, add the vanilla sauce and a dab of blueberry jam and dust with icing sugar.


SERVING_UNIT: portions
INSTRUCTION:
  Drain the cherries in a sieve and separate the eggs. Line the shallow steamer basket with greaseproof paper, so that the steam slits on the sides are not covered. Break the chocolate into pieces and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Decant into a bowl and rinse out the blender jug.

  Insert the mixer attachment and, with the measuring beaker in place, beat the egg white with the salt for 1 minute/speed setting 4 until stiff. Add 30 g sugar and, with the measuring beaker in place, continue to beat for 3 minutes/speed setting 4. Decant into a bowl, remove the mixer attachment and clean the blender jug. Tear the milk bread rolls into rough pieces and, with the measuring beaker in place, chop in the blender jug, together with the cinnamon, for 10 seconds/speed setting 7.

  Add the milk and, with the measuring beaker in place, mix for 7 seconds/speed setting 4. Decant the mixture into a bowl and rinse out the blender jug. Put the softened butter, egg yolks, lard, remaining sugar and vanilla sugar into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 5.

  Add the bread mixture and, with the measuring beaker in place, mix for 10 seconds/speed setting 4. Then decant into a large bowl. Gently fold in the egg white, ⅔ of the chocolate and 20 g of the grated almonds. Stir in the drained cherries carefully. Pour the mixture into the shallow steamer basket lined with greaseproof paper and spread the remaining chocolate and almonds on top.

  Pour 1 litre of water into the clean blender jug, attach the shallow steamer basket in the deep steamer basket, attach to the blender jug, closed, and cook everything with the steamer button/30 minutes. Then remove the shallow steamer basket and let it rest for 10 minutes.

  To make the vanilla custard, clean the blender jug and put all the custard ingredients in it. The measuring beaker not inserted, boil for 8 minutes/speed setting 3/100 °C. Serve with the cherry slice.


SERVING_UNIT: portions
INSTRUCTION:
  Put the Parmesan into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Then decant.

  Peel and halve the onion, peel the garlic, and put both ingredients into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Wash the chicken, pat dry and cut into 3-cm pieces. Put into the blender jug together with the diced bacon and tomato purée and, the measuring beaker not inserted, brown with the roast button/5 minutes.

  Trim and quarter the button mushrooms, wash the cherry tomatoes, pat dry and cut in half. Then add them to the blender jug and, the measuring beaker not inserted, cook with the reverse button/3 minutes/speed setting 1/100 °C. Then add the whipping cream and the warm chicken stock and, the measuring beaker not inserted, cook with the reverse button/4 minutes/speed setting 1/100 °C. Add the pasta, stir with the spatula and, with the measuring beaker in place, cook with the reverse button/10 minutes/setting 1/100 °C. Check to see if the pasta is cooked, and, if necessary, cook for a few minutes longer. Serve in deep bowls and sprinkle with Parmesan.

  TIP: If no children are eating with you, some of the chicken stock can be replaced by white wine. Fresh herbs such as parsley or basil go well with this dish.


SERVING_UNIT: bottle
INSTRUCTION:
  Wash the oranges in hot water. Peel the orange peel very thinly and squeeze the juice from both.

  Put the orange juice, orange peel, apple juice, spices and sugar into the blender jug and, with the measuring beaker in place, boil for 8 minutes/speed setting 1/100 °C.

  Add the white wine and honey and, with the measuring beaker in place, cook for 10 minutes/speed setting 1/70 °C. Allow the mulled wine to infuse for at least 1 hour in the closed blender jug.

  Pour the wine through a sieve lined with a filter into a sterilised bottle, seal and store in a cool place until needed. It should be consumed within one week. Before drinking, briefly heat up the mulled wine. Do not boil it otherwise the flavours will volatalise.

  TIP: The sweetness of the mulled wine can be adapted to your personal taste by using honey. It also tastes good with a shot of white rum. Homemade mulled wine makes a delightful gift.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat the oven to 175 °C, and line a baking sheet with greaseproof paper. Arrange the nuts on the baking sheet and roast until they begin to smell fragrant. Remove and allow to cool. (If you are using walnuts or other larger nuts, halve or quarter them in advance.)

  Place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug.

  Add the orange zest and butter in pieces and, the measuring beaker not inserted, melt for 5 minutes/speed setting 2/50 °C. In the meantime, chop the biscuits and the white chocolate into small pieces with a knife.

  Decant the melted chocolate mixture from the blender jug into a bowl and cool briefly. Then fold in the nuts, biscuits and the white chocolate. Cool the mixture for 30 minutes.

  Then place a piece of cling film or greaseproof paper measuring about 40 x 40 cm on the work surface. Divide the chocolate mixture in half and roll one half into a ‘sausage’ using the film or greaseproof paper. Then do the same with the second half. Twist up the ends well and chill the rolls for 1 hour.

  Once chilled, unwrap the rolls and shake out the chocolate crumbs. Dredge with sieved icing sugar, pressing the rolls lightly into the icing sugar to make it stick. Finally, wrap up like a salami using kitchen twine. This is a wonderful homemade gift that always brings a sparkle to the recipient’s eyes.

  TIP: To achieve an even fruitier aroma, use the peel of a whole orange or work some candied orange peel into the chocolate mixture. Before cutting into the chocolate salami, it should rest for 30 minutes at room temperature. It is too hard to cut if it comes straight out of the refrigerator.


SERVING_UNIT: pieces
INSTRUCTION:
  Put 50 g of the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10, and decant.

  Put the yeast, milk and another 50 g sugar into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 2/37 °C. Allow to prove for 10 minutes while covered. In the meantime, zest the orange, squeeze out 4 tablespoons of orange juice and set aside. Put the zest with the flour, butter and vanilla sugar into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Use the spatula to scrape the dough down the inside of the blender jug. If the dough is too sticky, add up to another 50 g flour. Then, with the measuring beaker in place, knead again for 1 minute/speed setting 4.

  Take the dough out of the blender jug, knead again briefly by hand, shape into a ball and put into a covered bowl to prove for 1 hour in a warm place. Clean the blender jug.

  Wash the apple, pat dry and core. Then chop in the blender jug, with the measuring beaker in place, for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the marzipan, cinnamon, cardamom, remaining sugar and orange juice, and, with the measuring beaker in place, heat for 8 minutes/speed setting 1/100 °C. Then allow to cool.

  Pre-heat the oven to 180 °C, and line a baking sheet with greaseproof paper. Divide the dough into two pieces and roll each out into rectangles ½ cm thick. Spread the apple mixture evenly on top of one of the rectangles, cover with the second and cut into 2-cm dice. Allow to prove for 5 minutes, then brush with milk and bake in the oven for 20 minutes until golden. Remove the baked apple parcels from the oven, allow to cool briefly, dust with the homemade icing sugar and serve.

  TIP: Use pears as an alternative to apples. Goes well with vanilla ice cream or vanilla custard. You can substitute rum or amaretto for the orange juice.


SERVING_UNIT: bread
INSTRUCTION:
  Put the yeast, sugar and milk into the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/37 °C. Add the flour, diced butter and egg, and, with the measuring beaker in place, knead with the knead button/1 minute 30 seconds.

  Put the sunflower oil in a bowl, put the dough in the bowl and roll it in the oil. Then cover and allow to rise in a draught-free place for 40 minutes. Wash and dry the blender jug.

  Pre-heat the oven to 180 °C, and line a baking tin with greaseproof paper.

  Put the almonds and hazelnuts into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add the dried fruits, gingerbread spice, vanilla, lemon juice and zest, and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add the honey and, with the measuring beaker in place, mix in for 30 seconds/speed setting 2. Add the dough and, with the measuring beaker in place, mix in for 50 seconds/speed setting 3.

  Press the dough into the baking tin evenly and bake for 40 minutes.


SERVING_UNIT: bottle
INSTRUCTION:
  Peel and halve the ginger and put into the blender jug. Rinse the sage, pat dry and remove the leaves from the stalks, and put into the blender jug. Add the ribwort, thyme and fennel seeds and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Use the spatula to scrape the herb mixture down the inside of the blender jug.

  Add 500 ml cold water and, with the measuring beaker in place, heat everything for 12 minutes/speed setting 1/90 °C. Then allow the brew to cool down in the closed blender jug for 15 minutes.

  Pour the brew through a sieve lined with kitchen paper into another container. Rinse the blender jug out well. Pour the reserved brew back into the blender jug, add the lemon juice and rock sugar and, the measuring beaker not inserted, boil down with the reverse button/15 minutes/speed setting 1/120 °C. Put the cooking pot on the lid as a splash guard.

  Using a funnel, decant the cough syrup while still hot into a sterile, sealable bottle.

  This cough syrup keeps in the refrigerator for approximately 4 weeks, well sealed.

  TIP: It is best to use small pieces of candy, as larger pieces might get caught under the knives in the blender jar. NOTE: In the case of acute symptoms, 1 spoon of cough syrup can be administered several times a day. NOTE: If symptoms persist, consult a medical practitioner without delay.


SERVING_UNIT: jars
INSTRUCTION:
  Cut the vanilla pod and scrape out the seeds. Insert the mixer attachment in the blender jug. Put all the ingredients into the blender jug (including the empty vanilla pod) and, the measuring beaker not inserted, boil for 45 minutes/speed setting 3/120 °C. As the steam has to escape, the liquid may splash, so it is best to use the cooking pot as a splash guard on the filler opening.

  Once the cooking time has elapsed, remove the vanilla pod. Pour the caramel cream into four small jars, cover and chill. Store in a cool place until ready to serve.


SERVING_UNIT: jar
INSTRUCTION:
  Put the mustard seeds in a bowl and cover with 200 ml water. Soak, covered, in the refrigerator for 2 days.

  Drain the mustard seeds through a sieve. Wash the tarragon, pat dry and remove the leaves from the stalks. Put the mustard seeds into the blender jug and add the fruit vinegar, blackcurrant jam, salt and tarragon. With the measuring beaker in place, mix for 5 seconds/speed setting 10.

  Use the spatula to scrape the mixture down the inside of the blender jug and then continue to mix again, with the measuring beaker in place, for 5 seconds/speed setting 10. Repeat the process again, if desired. Pour the mustard into a sterilised screw-top jar and store in the refrigerator.

  TIP: If you like, you can season the mustard with a little paprika powder.


SERVING_UNIT: jar
INSTRUCTION:
  Put the sugar into the blender jug and, with the measuring beaker in place, reduce to icing sugar for 10 seconds/speed setting 10. Wait for 5 minutes before opening the blender jug so that the powder has a chance to settle.

  Add the remaining ingredients and, with the measuring beaker in place, mix for 20 seconds/speed setting 10. Wait for the ingredients to settle. Then decant into another container.

  The cappuccino powder is ready to drink and requires only the addition of hot water.

  Use 1–2 heaped teaspoons of powder per cup or mug. Hot or cold milk can be added as desired.

  TIP: When packed in pretty jars, cappuccino powder makes a lovely homemade gift. You can flavour it with a little cinnamon or vanilla during the Christmas period. To do this, add 1 teaspoon of cinnamon or 2 big pinches of ground vanilla to the recipe ingredients.


SERVING_UNIT: bottle
INSTRUCTION:
  Put the cardamom, cloves, star anise, cinnamon and ginger into the blender jug and, with the measuring beaker in place, chop for 9 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Add the brown sugar and 300 ml water and, the measuring beaker not inserted, boil for 20 minutes/speed setting 2/100 °C, having put the cooking pot on the filler opening as a splash guard. Decant the liquid and preferably allow to steep overnight.

  Pass through a sieve and pour back into the blender jug. The measuring beaker not inserted, bring to the boil for 6 minutes/speed setting 2/100 °C. Pour the chai syrup into sterilised bottles, seal and store in a cool place.

  TIP: This syrup tastes delicious in hot, black tea with a dash of milk, on top of ice cream and in wintery spiced cakes.


SERVING_UNIT: bottle
INSTRUCTION:
  Put the coffee beans into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug. Add 700 ml boiling water and, with the measuring beaker in place, boil for 6 minutes/speed setting 1/100 °C.

  Pour the coffee into a closed container (a cafetière would be perfect, alternatively a saucepan), and allow to infuse with the sugar and slit-open vanilla pod for 30 minutes. Then pour the coffee through a filter back into the cleaned blender jug (or simply pour out of the cafetière).

  Put the cooking pot on the blender jug as a splash guard and, the measuring beaker not inserted, boil down for 30 minutes/speed setting 1/100 °C. Pour the syrup while still hot into a sterilised, sealable bottle. Store in the refrigerator.

  TIP: To make an iced coffee, put 300 g ice cubes, 450 ml fresh whole milk (3.5% fat), 4 tablespoons of coffee syrup and 1 teaspoon of cocoa into the blender jug. With the measuring beaker in place, mix for 40 seconds/speed setting 8.


SERVING_UNIT: jars
INSTRUCTION:
  Peel and halve the onion and, with the measuring beaker in place, chop with the turbo button/2 seconds. Add the lard and, the measuring beaker not inserted, stew with the roast button/4 minutes. Decant the onion and put to one side.

  Wash the shoulder of pork, pat dry and cut into rough pieces with the bacon. Put everything into the blender jug with 1 teaspoon of salt and pour in enough hot water to cover the meat evenly. With the measuring beaker in place, cook for 20 minutes/speed setting 1/100 °C. Then, with the measuring beaker in place, cook for 40 minutes/speed setting 1/95 °C.

  Add all the herbs and spices and, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C. Add the liver and, with the measuring beaker in place, cook for another 15 minutes/speed setting 1/100 °C.

  Drain the meat through a sieve, reserving the liquid. Measure out 200 ml of the stock and put into the blender jug with the meat, bacon and onions. With the measuring beaker in place, chop for 30 seconds/speed setting 6.

  Fill still-hot, sterilised jars with the liver sausage, leaving 1.5 cm at the top.

  TIP: You can boil the liver sausage down in the oven or a preserving pot for 90 minutes if you want it to keep for longer.


SERVING_UNIT: marshmallows
INSTRUCTION:
  Place the blender jug in the fridge for a few minutes. Lightly grease a flat baking tin/baking sheet and dust with cornflour so that it is entirely covered.

  Insert the mixer attachment. Put the egg white and the salt into the blender jug and, with the measuring beaker in place, beat until stiff for 3 minutes/speed setting 4. Decant and set aside, covered, in the refrigerator overnight. Remove the mixer attachment and clean the blender jug.

  Put the sugar and 120 ml water into the blender jug, and, with the measuring beaker in place, heat for 15 minutes/speed setting 2/120 °C. In the meantime, sort, wash and carefully pat the raspberries dry, then push them through a sieve into a bowl. Put the raspberry purée aside. Soak the gelatine according to packet instructions.

  Once the sugar syrup has boiled, mix the sugar syrup, the measuring beaker not inserted, for 4 minutes/speed setting 2, allowing it to cool down to 80–90 °C. Then, the measuring beaker not inserted, stir for 2 minutes/speed setting 2, and slowly start to pour the pomegranate syrup through the filler opening.

  Add the raspberry purée and, with the measuring beaker in place, mix in for 3 minutes/speed setting 3/80 °C.

  Squeeze out the gelatine well, put it into the blender jug and, with the measuring beaker in place, dissolve for 30 seconds/speed setting 3. Insert the mixer attachment and, with the measuring beaker in place, beat for 5 minutes/speed setting 4 until frothy. Add the beaten egg white and, with the measuring beaker in place, beat for another 2 minutes/speed setting 4, until there the mixture is filled with air.

  Pour the mixture into the prepared tin and dust generously with cornflour.

  Allow to set overnight. Turn the mixture out onto a board and dice with a sharp knife. Put the dice into a large bowl, sprinkle with cornflour and carefully mix through until all the dice are evenly covered. Arrange the dice on a large board and allow to air-dry for about 4 hours. Store in an airtight container in a cool, dry place.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the lemon in hot water and dry it. Thinly peel the zest with a peeler ensuring that you do not include the white pith. Juice the lemon.

  Put the zest and the sugar into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 9.

  Insert the mixer attachment. Add the egg whites and, with the measuring beaker in place, beat for 3 minutes/speed setting 4.

  Remove the measuring beaker and very slowly pour in the champagne and lemon juice through the filler opening while continuing to mix for 1 minute/speed setting 1. Pour the sorbet mixture into a container with a lid and freeze overnight.

  The next day, remove it from the container, cut into large dice and put them in the blender jug.

  Beat for 1 minute/speed setting 5, then pour into glasses and freeze again for 2 hours.

  Take out of the freezer before serving and garnish with mint or fresh berries.


SERVING_UNIT: portions
INSTRUCTION:
  Wash, trim and pat the herbs dry. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Then decant.

  Peel the carrots, wash the celery, pat dry and cut into 2-cm pieces. Peel 1 onion and cut into rings. Place the carrots, celery, onion rings, juniper berries and the bay leaf in the deep steamer basket. Wash the beef, pat dry, season with 1 teaspoon each of salt and pepper and place on top of the vegetables in the deep steamer basket.

  Peel the onions and garlic, halve the onions and put both ingredients in the blender jug with the measuring beaker in place, and chop for 5 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, stew with the roast button/3 minutes.

  Pour the warm vegetable stock into the blender jug, close the steamer attachment, attach to the blender jug and cook the beef with the steamer button/1 hour. Then, remove the steamer attachment and put to one side. Thoroughly wash the potatoes (and peel, if you wish), place in the cooking pot and insert this in the blender jug.

  Reattach the steamer attachment and cook everything with the steamer button/15 minutes.

  Remove steamer attachment, decant the potatoes and pour the vegetable stock through a sieve. Reserve 400 ml of the stock and pour into the blender jug with the flour, soured cream and 1 teaspoon each of salt and pepper. With the measuring beaker in place, mix for 10 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug and, the measuring beaker not inserted, bring to the boil for 5 minutes/speed setting1/100 °C. Then add the herbs and, with the measuring beaker in place, blend for 10 seconds/speed setting 8.

  Cut the beef into slices 1 cm thick and serve with the carrots, celery, onions, potatoes and sauce.

  TIP: Suitable fresh herbs are parsley, chervil, cress, chives and basil. If you would like an extra ‘zing’ in your sauce, add 2 tablespoons of creamed horseradish.


SERVING_UNIT: portions
INSTRUCTION:
  Squeeze out the defrosted spinach well. Put the pink pepper berries into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Then decant.

  Put the spinach and milk into the blender jug and, with the measuring beaker in place, stir for 30 seconds/speed setting 4. Add the flour, egg, oil, baking powder and 2 pinches of salt and, with the measuring beaker in place, stir for 30 seconds/speed setting 4. Decant the batter and allow to rest for 10 minutes. Clean the blender jug.

  Put the cream cheese, dill, lemon juice, lemon zest, horseradish and 2 pinches each of salt and pepper into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 6. Decant the cream cheese mixture and season again with salt and pepper.

  Bake 4 waffles from the batter and allow to cool completing on a cooling rack. Spread the cream cheese mixture on 3 of the waffles, leaving 2 tablespoons of the mixture unused. Divide the salmon into 4 portions and put 3 portions on the 3 waffles that have been spread with cream cheese. Stack these waffles on top of each other and put the plain one on top as a lid.

  Decorate the waffle tower with the remaining cream cheese mixture, the salmon, caviar and pepper berries.


SERVING_UNIT: buns
INSTRUCTION:
  Cut the Gouda into pieces, trim, wash and dry the spring onions and also cut into pieces. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Then decant and rinse out the blender jug.

  Put 250 ml lukewarm water, the chopped butter, 1 teaspoon of salt and the sugar into the blender jug and, with the measuring beaker in place, heat up for 5 minutes/setting 1/100 °C. Add the flour and, with the measuring beaker in place, knead with the knead button/2 minutes. Then allow to cool down in the blender jug, during which time loosen the dough with the spatula. In the meantime, dry-fry the diced bacon in a frying pan until crispy, then drain on kitchen paper.

  Pre-heat the oven to 200 °C, and line a baking sheet with greaseproof paper. Add the eggs to the cooked dough mixture in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Add the cheese and onion mixture and the bacon and season with a teaspoon of salt, pepper and nutmeg. With the measuring beaker in place, mix with the reverse button/30 seconds/speed setting 3. Put the dough in a piping bag with a large nozzle, pipe 35 dough balls onto the baking sheet and bake for 25 minutes until golden. If the choux pastry is still too light after the baking time has elapsed, bake for a few minutes longer.

  TIP: Fill the mini choux pastries with quark with herbs, cream cheese or your own preferred savoury filling.


SERVING_UNIT: pieces
INSTRUCTION:
  Pour the milk, yeast and sugar into the blender jug and, with the measuring beaker in place, heat for 5 minutes/speed setting 1/37 °C. Add the flour, salt, yoghurt, egg and 1 tablespoon of oil and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Brush the remaining oil round a bowl, put in the dough and allow to prove overnight, covered, in the refrigerator.

  Divide the dough into 8 equally sized portions, shape into balls and rolls these out on a flour surface, one after the other, into circles of 22 cm in diameter. Brush all the circles one after another with a thin layer of butter and stack on top of one another. Do not brush the topmost circle.

  With a sharp knife, cut the pile of dough circles into 8 pieces.

  Pre-heat the oven to 200 °C. Bring 2 litres of water to the boil in a large pan, and line a baking sheet with greaseproof paper.

  When the water starts to boil, turn down the heat so that the water simmers. Add the bicarbonate of soda and wait until it stops frothing. Carefully slip the dough pieces one by one, or two at a time, into the solution, submerge each for 30 seconds, and then place on the greaseproof paper so that they do not touch one another. Sprinkle immediately with sesame seeds.

  Bake in the oven for approximately 30 minutes on the middle shelf until golden.


